Here is what you'll need! FIVE-CHEESE MAC AND CHEESE as made by LAWRENCE PAGE Servings: 5 INGREDIENTS 1 box of elbow macaroni 1 12-ounce can evaporated milk 3 eggs ½ cup unsalted butter 2 cups cheddar cheese, shredded and divided 1 cup mozzarella cheese, shredded 2 tablespoons feta cheese, crumbled 1 cup provolone cheese, cut into small pieces ½ cup smoked Gouda cheese, shredded 4 teaspoons salt, divided 2 teaspoons black pepper PREPARATION Preheat oven to 350˚F/180˚C. In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper. Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well. Add eggs and evaporated milk, mix until fully incorporated. Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Giraffe Bossa Licensed via Warner Chappell Production Music Inc. Created by


Reserve the One Top: Get the recipe: Buy the Tasty Cookbook Today: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


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Here is what you'll need! Servings:  15-20 Ingredients 25 chocolate sandwich cookies 2 egg yolks 2 cups half & half ¼ cup granulated sugar ¼ cup cornstarch 1 cup water 8 tablespoons butter ½ cup flour 4 eggs Instructions 1. Preheat oven to 425°F. 2. Using a knife, separate the cream from the cookies, and place them in two separate bowls. 3. Crush cookies in a blender or a food processor until fine. Set aside. 4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps. 5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth. 6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. 7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat. 8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip. 9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry. 10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. 11. Microwave the remaining cookie cream for 30 seconds, stirring until smooth. 12. Dip the top of each filled cream puff into the cookie cream, dripping off any excess. 13. Sprinkle any remaining cookies crumbs on top of each cream puff. 14. Serve! Music provided by Warner Chappell Inc. Used with permission


Here is what you'll need! RECIPE: Makes 8 churro bowls 1/4 cup butter /cubed 2 Tbsp. brown sugar 1/2 tsp salt 1 cup water 1 cup flour 1 tsp vanilla 4 eggs cooking oil spray oil for frying cinnamon sugar ice cream hot fudge and caramel topping (optional) 6-12 cup muffin tin In a medium saucepan over medium/high heat - add butter, brown sugar, salt, and water - bring to a boil. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium/low and add in flour. Using a wooden spoon, stir until the dough comes together into a ball (about 1 minute). Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs). 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. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip. Invert a muffin tin and spray thoroughly with non-stick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight). Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a small knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry. Fry them in batches, until nicely browned - no more than 3 at a time. Be sure to carefully tip them into the oil so they sink to the bottom. Once desired color is reached remove them from the oil to a paper towel lined plate. Dab off any excess oil then roll them in a cinnamon sugar mixture. Fill with you favorite ice cream and toppings. Enjoy! Music provided by Warner Chappell Inc. Used with permission


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Check 'Red Rooster Cookbook' here: Here is what you'll need! FRIED CHICKEN by Marcus Samuelsson Serves 8 INGREDIENTS 2 cups water 1 cup coarse kosher salt 6 cups cold ice water 4 chicken thighs 4 chicken drumsticks 2 cups buttermilk ¾ cup coconut milk 2 cloves garlic, minced 1 tablespoon chicken shake*, plus additional for serving 2 cups all-purpose flour ¼ cup semolina flour 2 tablespoons cornstarch 1 tablespoon white pepper Peanut oil for frying *CHICKEN SHAKE ¼ cup berbere ¼ cup hot smoked paprika 2 tablespoons ground cumin 2 tablespoons white pepper 2 tablespoons celery salt 1 ½ teaspoons granulated garlic 1 ½ teaspoons coarse kosher salt PREPARATION In a medium saucepan over high heat, add 2 cups of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container. Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours. Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light. In a 9x13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight. Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F. While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again. Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F, about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack. Sprinkle with additional chicken shake. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Real Love Licensed via Warner Chappell Production Music Inc. Made by BFMP .


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! Tempura Fried Ice Cream Servings: 6 INGREDIENTS 2 pints ice cream 2 11-ounce pound cake loaves 1 cup all-purpose flour 1 egg 1 cup cold water Oil, for frying PREPARATION 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 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. 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. Serve immediately with your toppings of choice. 10. Enjoy! 11. Recipe inspired by - and --- Puff Pastry Wrapped Fried Ice Cream Serves 6 INGREDIENTS 2 pints ice cream 2 sheets puff pastry, thawed Oil, for frying PREPARATION 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. Roll out sheets of puff pastry and cut into 12 squares. 3. Sandwich frozen ice cream ball between two puff pastry squares. Crimp the sides to prevent ice cream from oozing out. 4. Freeze until firm. 5. Heat oil to 400˚F (200˚C). 6. Carefully lower the puff pastry wrapped ice cream into the oil and cook until golden brown, around 45 seconds. Don’t cook for too long or else the ice cream will melt. 7. Serve immediately with your toppings of choice. 8. Enjoy! 9. Recipe inspired by - --- Panko Fried Ice Cream Serves 6 INGREDIENTS 2 pints ice cream 2 eggs 2 teaspoons vanilla extract 1½ cup panko bread crumbs Oil, for frying PREPARATION 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. In a small bowl, mix eggs and vanilla extract. 3. Dip the frozen ice cream ball into the egg mixture, then cover in panko. Place the coated ice cream ball back on the baking sheet and freeze for at least an hour, or until firm. 4. Cover and refrigerate the egg mixture. 5. Take the coated ice cream ball and coat again in the egg mixture. Completely cover with panko and freeze. 6. Heat oil to 400˚F (200˚C). 7. Carefully lower the coated ice cream into the oil and cook until brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. 8. Serve immediately with your toppings of choice. 9. Enjoy! 10. Recipe inspired by - Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


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Here is what you'll need! Pan-Seared Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt Pepper 3 tablespoons canola oil 2 tablespoons butter 2 garlic cloves, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme PREPARATION 1. Generously season all sides of the steak with salt and pepper. 2. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature. 3. Sear the steak for 3-4 minutes on the first side, then flip. Times may vary depending on the thickness of the steak. 4. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. 5. Baste for about 3 minutes, then flip and baste the other side for about 15 seconds. 6. Turn the steak on its side and cook to render off any excess fat. 7. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable. Pan-Seared-To-Oven Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt Pepper 3 tablespoons canola oil 2 tablespoons butter 2 garlic cloves, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme PREPARATION 1. Preheat oven to 400˚F/200˚C 2. Generously season all sides of the steak with salt and pepper. 3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature. 4. Sear the steak for 2-3 minutes on the first side, then flip. 5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. 6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds. 7. Turn the steak on its side and cook to render off any excess fat. 8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare. 9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable. Reverse-Seared Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt Pepper 3 tablespoons canola oil 2 tablespoons butter 2 garlic cloves, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme PREPARATION 1. Preheat oven to 200°F/95°C. 2. Generously season all sides of the steak with salt and pepper. 3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done. 4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature. 5. Sear the steak for 1 minute on the first side, then flip. 6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. 7. Baste for about 1 minutes, then flip and baste the other side for about 15 seconds. 8. Turn the steak on its side and cook to render off any excess fat. 9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC ORANGE SKY_Main Licensed via Warner Chappell Production Music Inc. Created by


Customize & buy the Tasty Cookbook here: Check us out on Facebook! - facebook.com/buzzfeedtasty Visit these links for the recipes: One-Pot Chicken Fajita Pasta Slow Cooker Honey Garlic Chicken One-Pot Chicken Alfredo Orange Chicken Cheesy Chicken And Broccoli Pasta Stuffed Chicken Parmesan One Pan Chicken And Veggies Made by BFMP .


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! The ShackBurger Serves 4 INGREDIENTS 4 hamburger potato buns 4 tablespoons butter, melted 4 tablespoons ShackSauce (recipe below) 1 lb very cold ground beef, divided into 4 pucks ½ teaspoon Our Salt & Pepper mix (recipe below) 4 slices American cheese 4 pieces green leaf lettuce 8 ¼-inch slices ripe plum tomato ShackSauce ½ cup Hellman’s mayonnaise 1 tablespoon Dijon mustard ¾ teaspoon Heinz ketchup ¼ teaspoon kosher dill pickling brine Pinch of cayenne pepper Our Salt & Pepper Mix ½ cup kosher salt ½ teaspoon freshly ground pepper PREPARATION Heat a cast-iron griddle over medium-low heat until warm. Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here. Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes. Transfer buns to a plate. Spoon the sauce onto the top bun. Add a piece of the lettuce and two slices of tomato. Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes. Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat. Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix. Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding. Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference. Transfer the cheeseburgers to the prepared buns and enjoy. Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


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Customize & buy the Tasty Cookbook here: Here is what you'll need! NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE Servings: 8-10 INGREDIENTS 10 graham crackers 7 tablespoons melted butter 24 ounces cream cheese 1½ cups powdered sugar 1 teaspoon vanilla extract 1½ cups chocolate chips, melted 2 cups peanut butter, melted 1 cup confectioner’s sugar PREPARATION 1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin. 2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand. 3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate. 4. In a large bowl, mix together softened cream cheese until smooth. 5. Add the powdered sugar and vanilla and continue to mix until there are no lumps. 6. Add the melted chocolate and mix until the color is even. 7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate. 8. In a large bowl, mix together melted peanut butter and confectioner’s sugar. 9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top. 10. Refrigerate for 2-4 hours. 11. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Hey Minor Licensed via Warner Chappell Production Music Inc. SFX Provided By AudioBlocks () Made by BFMP .


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Reserve the One Top: Here is what you'll need! AMERICAN CHEESECAKE Servings: 8-10 INGREDIENTS 12 graham crackers, crushed ½ cup butter, melted 24 ounces cream cheese, at room temperature ¼ cup sugar 4 eggs, beaten 1 tbsp vanilla essence Berries, to serve PREPARATION Preheat oven to 350ºF (180ºC). In a bowl, add the crushed graham crackers and melted butter and stir to combine. Place the graham cracker mixture in a greased 8-inch springform pan, spreading them in an even layer. Bake for 20 minutes or until in turns slightly golden on the top. In a bowl, mix the cream cheese and sugar using a hand mixer until smooth. Add the eggs and vanilla, and continue beating until all ingredients are fully incorporated. Add the cream cheese mixture to the top of the graham cracker crust. Bake for 1 hour, or until it looks semi-jiggly in the center and set on the edges. Refrigerate for 12 hours, or overnight. Enjoy! Recipe inspired by: Also inspired by: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Island Life_Instrumental Licensed via Warner Chappell Production Music Inc. I Am Sure_Full Mix (1) copy Licensed via Warner Chappell Production Music Inc. Talking Trumpet Walk_Full Licensed via Warner Chappell Production Music Inc. No Goodbyes_Full copy Licensed via Warner Chappell Production Music Inc. Fifth Avenue copy Licensed via Warner Chappell Production Music Inc.


Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! How To Regrow Fruit From Your Kitchen NEED: Strawberry Raspberry Tomato Lemon Orange Avocado Pineapple Mason jars or cups Toothpicks All-purpose or seed-starting soil Strawberries Remove seeds from strawberry with a toothpick. Rinse the seeds off so no fruit is left on them then let them dry off completely. Fill a container almost all the way with all-purpose or seed-starting soil and flick the seeds into it. Cover seeds with ¼ inch of soil. Spray water on seeds, repeat every other day Leave seeds in sunlight Watch for seeds to sprout. Transfer to soil once sprouts grow their third leaves Raspberries Remove seeds from strawberry with a toothpick or by mashing a raspberry through a strainer. Rinse the seeds off so no fruit is left on them then let them dry off completely. Fill a container almost all the way with all-purpose or seed-starting soil and flick the seeds into it. Cover seeds with ¼ inch of soil. Spray water on seeds, repeat every other day Leave seeds in sunlight Transfer to soil once sprouts grow their third leaves Tomatoes Slice tomato into thirds horizontally. Take any of the thirds and place them in a cup or jar filled ¾ of the way with all-purpose soil. Cover the last fourth with soil to cover the tomato. Moisten soil considerably and leave in direct sunlight Spray water on seeds, repeat every other day Watch for seeds to sprout! Citrus Slice citrus in half and remove seeds. Rinse seeds off but do not allow to dry Fill a container ¾ of the way with all-purpose or seed-starting soil. Rinse the seeds off so no fruit is left on them then let them dry off completely. Fill a container ¾ of the way with all-purpose or seed-starting soil. Leave seeds in a warm place (on a refrigerator or near a water heater) Spray water on seeds, repeat every other day Watch for seeds to sprout! Avocado Slice an avocado in half and remove the seed. Rinse the seed off and allow to dry. Poke toothpicks in 3 sides of the seed. Place seed in a glass of water, relying on the toothpicks to hold it up so that only the bottom quarter of the seed is in the water (pointed end should be facing up out of the water). Change water once a week Roots should form in about 2-3 weeks. Transfer to Soil once roots reach about 2-3 inches Pineapple Slice the crown of a pineapple off so that there is as little fruit attached as possible. Pluck the leaves off so that about 5 inches of the crown is bare. Leave crown in a sunny spot to dry for 2-7 days Place seed in a glass of water, relying on the toothpicks to hold it up so that only the bottom quarter of the seed is in the water (pointed end should be facing up out of the water). Change water once a week Roots should form in about 2-3 weeks. Transfer to Soil once roots reach about 2-3 inches Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network VIDEO Red tomatoes mgost/Getty Images A strawberry plant blossoms and berries emerge Louie Schwartzberg/Getty Images Created by


Reserve the One Top: Get the recipe: THE ULTIMATE CHOCOLATE CAKE Servings: 12 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 PREPARATION 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! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC SFX Provided By AudioBlocks () Innocent Echoes Licensed via Warner Chappell Production Music Inc.


Here is what you'll need! Mac & Cheese Servings: 3-4 INGREDIENTS 5 cups milk 1 lb dry elbow macaroni 2 cups shredded cheddar cheese PREPARATION In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated. Enjoy! Chili-Glazed Salmon Servings: 3 INGREDIENTS 3 4-ounce salmon fillets ½ cup sweet chili sauce ¼ cup chopped scallions PREPARATION Preheat oven to 400°F/200˚C. In a bowl, mix together the salmon, chili sauce, and the scallions. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon. Bake for 12-15 minutes, until the salmon is cooked but still tender. Enjoy! Cajun BBQ Ribs Servings: 2-3 INGREDIENTS 1/2 rack baby back ribs 3 tablespoons Cajun seasoning 1 cup BBQ sauce PREPARATION Preheat oven to 250°F/120°C. Rub the Cajun seasoning evenly over the top and bottom of the ribs. Bake for 2 hours, until ribs are tender. Increase oven temperature to 500°F/260°C. Brush the BBQ sauce evenly over the top and the sides. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized. Serve with the extra BBQ sauce! Enjoy! Teriyaki Chicken Servings: 2-3 INGREDIENTS 2 pounds chicken thighs, sliced into chunks 1 cup soy sauce ½ cup brown sugar PREPARATION Sear the chicken thighs evenly in a pan, then flip. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC NSPS2305_04 licensed by Warner Chappell Made by BFMP .


Here is what you'll need! 3-INGREDIENT CHOCOLATE ICE CREAM Servings: 6 INGREDIENTS 1 pint heavy whipping cream 1 (14-ounce) can sweetened condensed milk, cold 10 ounces bittersweet chocolate, melted PREPARATION 1. Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes. 2. In a small microwave-safe bowl, combine chocolate and sweetened condensed milk. 3. Microwave 30 seconds at a time, stirring after each, until melted. 4. Set aside to cool slightly. 5. Remove the mixing bowl from the freezer and add the heavy whipping cream. 6. Beat with an electric mixer until the cream begins to form firm peaks. 7. Fold a large spoonful of the whipped cream into the chocolate mixture to thin it out. 8. Fold the chocolate mixture back into the whipped cream mixture until just combined, being careful not to over-mix, which will deflate the whipped cream. 9. Pour into a loaf pan or 9x9-inch baking pan. Cover and freeze until firm, about 4 hours. 10. Enjoy! HOMEMADE CHOCOLATE ICE CREAM Servings: 1.5 quarts INGREDIENTS 2 cups heavy whipping cream 1½ cups whole milk ¾ cup sugar, divided ¼ cup cocoa powder ¼ teaspoon salt 7 egg yolks 10 ounces bittersweet chocolate, melted and cooled slightly Equipment Ice cream maker PREPARATION 1. In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup of sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat. 2. While the milk mixture is heating, whisk together the remaining ¼ cup of sugar with the egg yolks in a small mixing bowl. Whisk in the melted chocolate until smooth. 3. Add about 1 cup of the hot milk mixture to the eggs and chocolate, and whisk until smooth. 4. Pour the egg mixture back into the saucepan and return to heat. 5. Cook over low-medium heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam, or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil. 6. Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla. 7. Allow the custard to cool slightly before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, preferably overnight. 8. Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer's directions for use. 9. Serve immediately or transfer the finished custard to a loaf pan or a 9x9-inch baking pan. Cover and freeze until firm. 10. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Jazz Party Licensed via Warner Chappell Production Music Inc. Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Jive Baby Licensed via Warner Chappell Production Music Inc.


Here is what you'll need! PIZZA MARGHERITA Servings: 6-8 INGREDIENTS Dough 1¼ cups warm water (95˚F) 1 ¼-ounce packet active dry yeast 1½ teaspoons sugar 3½ cups “00” flour (or all-purpose if you can’t find “00”), plus more for dusting 2 tablespoons salt ¼ cup extra virgin olive oil Topping 2 cups strained tomatoes Fresh basil leaves Fresh mozzarella Olive oil Salt PREPARATION In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy. In a large mixing bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking. Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size. Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball. Place the formed balls onto a baking sheet and rest, covered, for 15 minutes. To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch round. Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes. Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry. Remove the dough to rest on a wire rack and repeat with remaining dough. To finish the pizzas, top each crust with tomato sauce and fresh mozzarella. Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary. Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Giraffe Bossa Licensed via Warner Chappell Production Music Inc. Created by


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We try to find the best celebrity mashed potato recipe Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC SFX Provided By AudioBlocks () STILLS 'The Immortal Life Of Henrietta Lacks' New York Premiere - Arrivals Dimitrios Kambouris/Getty Images iHeartRadio Music Awards - Arrivals Frederick M. Brown/Getty Images Fox's 'Hell's Kitchen' 100th Episode Celebration Alberto E. Rodriguez /Getty Images EAT (RED) Food & Film Fest! - Arrivals Michael Loccisano/Getty Images The Pioneer Woman Magazine Celebration with Ree Drummond Monica Schipper/Getty Images William Morris Agency Hosts First Annual Food Network Awards In Miami Gustavo Caballero/Getty Images


Here is what you'll need! Servings: 6-8 INGREDIENTS 4-5 ripe bananas 3 eggs ½ cup oil ½ cup granulated sugar 1 tablespoon ground cinnamon 2 cups flour ½ cup butter 1 cup brown sugar 2-3 bananas, sliced Vanilla ice cream PREPARATION 1. Preheat oven to 350°F/175C 2. In a large bowl, mash the ripe bananas. 3. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated. 4. Add the flour and mix until the batter has no large pockets of flour. Set aside. 5. In a pot over low heat, melt the butter, then mix in the brown sugar until dissolved. 6. Bring up the heat to medium, cooking until the mixture starts bubbling. 7. Remove the caramel from heat and pour into a greased 9x9 baking pan. 8. Lay the banana slices evenly on top of the caramel. 9. Spread the banana bread batter on top 10. Bake 40-50 minutes. 11. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan. 12. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate. 13. Slice, then serve with vanilla ice cream. Music provided by Warner Chappell Inc. Used with permission


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Here is what you'll need! How To Regrow Vegetables From Your Kitchen Potatoes MATERIALS 1 sweet potato 1 yellow potato Toothpicks Mason jar or cups Water INSTRUCTIONS Halve the sweet potatoes, and place cut side down in a jar filled with water. Use toothpicks stuck into the sweet potato to keep it slightly elevated from the bottom. Place it in direct sunlight. Replace with clean water every one to two days. Once the potatoes have roots and sprouts (called slips) about 4-5 inches long, twist the slips from the potato, and set them in their own bowl of shallow water. The slips will begin growing their own roots, and once they are one inch long, you can plant them in soil. Lettuce MATERIALS 1 head lettuce Mason jar or cup Water INSTRUCTIONS 1. On a cutting board, cut two inches of the base of lettuce off. 2. Set the lettuce on its base in a glass with ½ inch of water, and place it in sunlight. Change the water every day. 3. After 5-7 days, some new leaves should have begun to sprout from the center, and roots should be forming. Transfer it to soil and you can begin harvesting leaves when they reach 6-8 inches tall. Bok Choy MATERIALS 1 head bok choy Mason jar or cup Water INSTRUCTIONS On a cutting board, cut the the 2-inch base of the bok choy. Place the bok choy in a container with water and place in a sunny location. Replace with fresh water every day or two. Use a spray bottle to mist the center of the plant for extra hydration if necessary. With time, the outside of the bok choy will deteriorate and turn yellow, while the center will grow turing from a pale green to darker green. When the bok choy has grown new leafy-growth at its center, transfer it to a container with potting mix. The container must have a good drainage hole. Plant the bok choy deep, so only the tips of the new green leaves pointing up. Place in an area that gets at least 6 hours of sunlight a day. Bok choy requires a lot of water, so water generously. Scallions MATERIALS 1 bunch scallions Mason jar or cup Water INSTRUCTIONS On a cutting board, trim the base of the scallions, keeping approximately 2 inches of the roots and base intact. Place the roots in ½ inch of water with sunlight. Change the water every other day. Transfer to soil after 5-7 days or keep in the glass of water. You can begin harvesting when they are fully grown. Onions MATERIALS 1 red or yellow onion Pot Soil INSTRUCTIONS Trim the base of the onion into a cube, keeping 1-2 inches of the root base intact. Plant the onion directly into soil with a thin layer of soil covering the cut top. To make room in your garden, you can trim the sides of the onion as only the center is needed for regrowth. Harvest the onions when the green tops have yellowed and fallen over. Ginger MATERIALS 1 knob of ginger Baking dish Water Pot Soil INSTRUCTIONS Place the ginger in a baking dish and soak it in warm water for overnight. Ginger roots grow horizontally so fill a shallow, wide plant pot with rich, well-draining potting soil. If you want more than one plant, you can cut the root into pieces, as long as they are at least an inch long (each should each still have at least 3 “eyes”), and as long as each plant has at least 8 inches of its own space in the pot. Plant the ginger with the eye bud pointing up below 1-2 inches of soil. Water lightly (often, but not so that it is over soaked) and keep in a warm place, though not one with huge amounts of direct sunlight per day. It will take a few months before the ginger is large enough to begin harvesting pieces from it. Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network STILLS The Rapid Growth Of Spring Onions, Time-Lapse aleksask/Getty Images


Here is what you'll need! Makes 20-25 mini eclairs INGREDIENTS 1 pack graham crackers ½ cup unsalted butter, cubed 1 teaspoon salt 1 cup water 3/4 cup flour 4 eggs (+1 for egg wash) 14 ounces marshmallow fluff 4 ounces dark chocolate bar ½ cup heavy cream Mini marshmallows for decorating PREPARATION 1. Preheat oven to 425˚F (220˚C) 2. In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil. 3. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine. 4. Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes. 5. Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough) 6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch logs. 7. Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape) 8. Brush the eclairs with beaten egg. 9. Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes. 10. Remove eclairs from oven. Using the tip of a knife, cut a small “x” into the bottom of each eclair and transfer (“x” side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape). 11. Fill a piping bag fitted with a narrow tip with marshmallow fluff. 12. Just before serving, pipe the fluff into the cooled eclairs. 13. Break apart chocolate and add to a small microwave safe bowl. 14. To a separate, small microwave safe bowl, add the heavy cream. 15. Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth). 16. Dip the top side of the filled eclairs into the melted chocolate. 16. Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can “toast” the marshmallows to make them super cute) 16. Best served immediately. Enjoy! Music provided by Warner Chappell Inc. Used with permission


Download the new Tasty app: Reserve the One Top: Here is what you'll need! SPAGHETTI-STUFFED MEATBALL Servings: 6 INGREDIENTS 1 pound hot Italian sausage 1 pound ground beef 1 cup seasoned bread crumbs ⅓ cup parsley, chopped 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder ⅓ cup shredded Parmesan 2 eggs ½ cup milk ½ cup shredded mozzarella ⅓ pound spaghetti, cooked al dente, with sauce Marinara, to serve Parmesan, to serve Basil, to serve PREPARATION 1. Preheat oven to 375°F (180°C). 2. In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined. 3. Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray. 4. Spread the meat mixture along the bottom and sides of the bowl, a ½-inch thick. 5. Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top. 6. Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks. 7. Place ball on a foil-lined baking sheet and bake for 40 minutes. 8. Top with marinara, Parmesan, and basil. 9. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network SFX Provided By AudioBlocks ()


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Creamy Tomato Shrimp Pasta Serves 3-4 INGREDIENTS 3 tablespoons butter 2 pounds shrimp, deveined and peeled 1 cup tomato, chopped ½ cup green onion, chopped 2 tablespoons chili powder ½ cup parsley, chopped 2 teaspoons salt 2 teaspoons pepper 1 cup milk 250 grams cooked rotini pasta PREPARATION Melt butter in a large pot over medium-high heat. Cook the shrimp until pink. Add the tomato, green onion, chili powder, parsley, salt, and pepper, stirring until evenly mixed. Pour in the milk, bringing to a boil. Stir in the cooked pasta until well-coated. Enjoy! Chicken Spinach Alfredo Serves 3-4 INGREDIENTS 2 tablespoons oil 2 chicken breasts, sliced thinly 3 cloves garlic, minced 6 strips cooked bacon, chopped 5 ounces spinach 2 teaspoons salt 2 teaspoons pepper 2 cups heavy cream 250 grams cooked rotini pasta 1 cup parmesan cheese ½ cup parsley, chopped PREPARATION Heat oil in a large pot over high heat. Cook the chicken until no pink is showing. Add the garlic, bacon, spinach, salt, and pepper, cooking until spinach is wilted. Pour in the cream and bring to a boil. Add the pasta, cheese, and parsley, stirring until the pasta is coated evenly. Enjoy! Garlic Veggie Pasta Serves 3-4 INGREDIENTS 2 tablespoons oil 2 cups mushrooms, sliced 2 cups broccoli, chopped into small pieces 4 cloves garlic, chopped 2 bell peppers, sliced 1 tablespoon oregano 2 teaspoons salt 2 teaspoons pepper 250 grams cooked rotini pasta PREPARATION Heat oil in a large pot over high heat. Cook mushrooms, broccoli, garlic, peppers, oregano, salt, and pepper until the vegetables are tender. Add in the pasta and stir until evenly mixed. Enjoy! Chorizo Tomato Pasta Serves 3-4 INGREDIENTS 1 tablespoon oil 4 ounces chorizo, chopped ½ onion, chopped 1 pound ground beef 2 teaspoons salt 2 teaspoons pepper 3 cups tomato sauce 250 grams cooked rotini pasta ½ cup parmesan ½ cup basil, chopped PREPARATION Heat oil in a large pot over medium-high heat. Cook chorizo until slightly crispy. Add the onions and cook until translucent. Add the beef, salt, and pepper, cooking until no pink is showing. Pour in the tomato sauce, and cook until sauce thickens. Add the pasta, parmesan, and basil, stirring until the pasta is evenly coated. Enjoy! MUSIC Azul Caribe Licensed via Warner Chappell Production Music Inc. Made by BFMP


Here is what you'll need! RAINBOW CREPE CAKE Servings: 10-12 INGREDIENTS 6 tablespoons butter, melted 3 cups milk 6 eggs 2¼ cups flour 7 tablespoons sugar Red food coloring Orange food coloring Yellow food coloring Green food coloring Blue food coloring Purple food coloring 6 cups whipped cream PREPARATION 1.In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two. 2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored. 3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used. 4. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer. 5. Cover the crepe cake in whipped cream, so that it’s fully white on the outside. 6. Slice, and enjoy! Recipe Inspired By: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Nocturnal Rainbows_Full Licensed via Warner Chappell Production Music Inc.


Reserve the One Top: Here is what you'll need! Homemade Chocolate Croissants (Pain Au Chocolate) Servings: 8 INGREDIENTS 4 cups flour ½ cup water ½ cup milk ¼ cup sugar 2 teaspoons salt 1 packet instant yeast 3 tablespoons unsalted butter, softened 1¼ cup cold unsalted butter, cut into ½-inch thick slices 1 egg, beaten 2 bars chocolate PREPARATION In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Once the dough starts to clump, turn it out onto a clean counter. Lightly knead the dough and form it into a ball, making sure not to over-knead it. Cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper. Place another piece of parchment on top of the butter, and beat it with a rolling pin. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. Transfer the butter layer to the refrigerator. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. Roll out each corner and form a 10-inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour. Roll out the dough on a floured surface until it’s 8x24 inches. Fold the top half down to the middle, and brush off any excess flour. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. Refrigerate for one hour. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge. After the final turn, cover the dough with plastic wrap and refrigerate overnight. To form the croissants, cut the dough in half. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches. With a knife, trim the edges of the dough. Cut the dough into 4 rectangles. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Place the croissants on a baking sheet, seam side down. Repeat with the other half of the dough. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later. Place the croissants in a warm place to rise for 1-2 hours. Preheat oven to 400°F (200°C). Once the croissants have proofed, brush them with one more layer of egg wash. Bake for 15 minutes or until golden brown and cooked through. Enjoy warm! Inspired by: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


Try any of these healthy smoothies to jumpstart your day! Here is what you'll need! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Blast Funk Licensed via Warner Chappell Production Music Inc.


Here is what you'll need! Homemade Ice Cream 4 Ways Servings: 8-10, each recipe Cookies ‘N’ Cream INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 12 chocolate sandwich cookies, crumbled (additional cookies for topping if desired) PREPARATION In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Add the cookies and gently fold to combine. Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours. Enjoy! Brownie Caramel INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 3 tablespoons cocoa powder 1½ cups brownies, chopped (additional brownies for topping if desired) 1 cup dulce de leche PREPARATION In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form. Add the brownies and gently fold to combine. Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture. Transfer to a baking pan and freeze for 3-4 hours. Enjoy! Strawberry Cheesecake INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 4 ounces cream cheese, softened ½ cup strawberries, stems removed and chopped ½ cup strawberry jam 4 graham crackers (additional crackers for topping if desired) PREPARATION In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly. Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired). Freeze for 3-4 hours. Enjoy! Cookie Dough INGREDIENTS 1 cup flour ½ cup butter ½ cup brown sugar ¼ cup milk 1 teaspoon vanilla extract 1 cup mini chocolate chips 2 cups heavy cream 1 14-ounce can condensed milk PREPARATION Preheat oven to 350˚F/175˚C. Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria. In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated. Add the baked flour and mix, and gently fold in chocolate chips. Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour. In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired. Freeze for 3-4 hours. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Nylons Hershey Bars Licensed via Warner Chappell Production Music Inc.


Reserve the One Top: Here is what you'll need! Homemade Doughnuts Servings: 12 INGREDIENTS 1½ cups milk, warm to the touch 1 cup sugar ½ ounce yeast 1 stick unsalted butter, softened 3 eggs 1 tablespoon vanilla extract 5 cups flour, sifted 1 teaspoon vegetable oil Shortening, for frying ½ cup sprinkles, for decorating GLAZE 2 cups powdered sugar 3 tablespoons milk, warm to the touch WHITE GANACHE 6 ounces white chocolate chips ¼ cup heavy cream, warm to the touch PINK GANACHE 6 ounces white chocolate chips ¼ cup heavy cream, warm to the touch ¼ teaspoon pink food coloring VIOLET GANACHE 6 ounces white chocolate chips ¼ cup heavy cream, warm to the touch ¼ teaspoon violet food coloring MILK CHOCOLATE GANACHE 6 ounces milk chocolate chips ¼ cup heavy cream, warm to the touch ¼ teaspoon violet food coloring PREPARATION In a bowl, add the milk, sugar, and yeast together and stir to combine. In a separate bowl, add butter, eggs, and vanilla extract and mix well. Add the milk mixture to the bowl with eggs and mix well. Gradually add the flour, little by little, until fully incorporated. Place the dough on a lightly floured surface and knead for 5 minutes until smooth. Gently press the dough with a finger to ensure it springs back up from the indentation. Place the dough in an oiled bowl. Cover the dough lightly with oil. Cover the bowl with plastic wrap. Let the dough rise in a warm place for an hour or until doubled in size. Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl. Let rest in the refrigerator overnight. Roll out the dough on a floured surface until ¼ inch (6 mm) thick. Cut out the doughnuts and doughnut holes with a cookie cutter and piping tip. Melt enough shortening over medium heat to come just 2 inches (5 cm) up on the side of a heavy pot. Once liquified, heat the shortening to 375°F (190°C). Fry the donuts in batches for 45 seconds on each side or until golden brown. To make the glaze, combine the milk and sugar and stir until smooth. To make the white chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth. To make the pink ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth. To make the violet ganache, add the chocolate chips and food colorant to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth. To make the milk chocolate ganache, add the chocolate chips to a bowl with warm heavy cream. Let it rest for about 5 minutes, or until the chocolate melts, and stir until smooth. Dunk or drizzle your doughnuts and enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Jupiter Rain_Full Mix Licensed via Warner Chappell Production Music Inc. Lite Jam_FullNoVox Licensed via Warner Chappell Production Music Inc. Electrified_NoVox Licensed via Warner Chappell Production Music Inc. Sexy Siren_NoVox Licensed via Warner Chappell Production Music Inc. Another Day_inst Licensed via Warner Chappell Production Music Inc. Rockabilly_fullmix Licensed via Warner Chappell Production Music Inc. Rage_Fullmix Licensed via Warner Chappell Production Music Inc. Keep the Fire Burning Licensed via Warner Chappell Production Music Inc. Bunch Of Fivers (1) copy Licensed via Warner Chappell Production Music Inc.


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Buy the Tasty Cookbook Today: Here is what you'll need! SIX-CHEESE MACARONI AND CHEESE Servings: 10-12 INGREDIENTS ¼ cup butter ¼ cup flour 2½ cups milk 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoon mustard powder ½ teaspoon cayenne 1 teaspoon paprika 1 teaspoon salt 1 teaspoon pepper 1 cup shredded cheddar (divided) ½ cup shredded Gruyère ½ cup shredded provolone 1 cup shredded mozzarella (divided) ½ cup shredded Colby Jack ½ cup shredded Gouda 1 pound macaroni, cooked al dente ¼ cup panko bread crumbs PREPARATION In a pot over medium-high heat, melt the butter and whisk in the flour until well-incorporated, about one minute. Add the milk a few tablespoons at a time, whisking constantly until absorbed. It will clump up initially. Keep adding the milk until fully absorbed and the mixture is smooth and creamy. Reduce the heat to low and add garlic powder, onion powder, mustard powder, cayenne, paprika, salt, and pepper. Add a ½ cup of cheddar, Gruyère, provolone, ½ cup of mozzarella, Colby Jack, and Gouda. Stir until smooth. Add the cooked macaroni and mix until fully coated. Pour the mac and cheese into a baking dish and top with the remaining mozzarella and cheddar cheese, and bread crumbs. Broil on high for 5-7 minutes or until golden brown. Enjoy! INSPIRED BY Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network SFX Provided By AudioBlocks ()



Customize & buy the Tasty Cookbook here: Here is what you'll need! CHICKEN ALFREDO LASAGNA Servings: 6-8 INGREDIENTS 4-6 boneless, skinless chicken breasts 4-6 teaspoons salt 4-6 teaspoons pepper 4-6 teaspoons garlic powder 4 tablespoons canola oil 3 cloves garlic, minced ½ medium white onion, finely chopped 2 cups heavy cream ½ cup parmesan cheese 1 cup parsley, chopped 10-12 cooked lasagna noodles 2 cups mozzarella cheese, shredded 6 strips bacon, cooked and crumbled PREPARATION Preheat oven to 350°F/180°C. Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast. Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on. In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown. Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley. Cook for 1 additional minute, then remove from heat. In a 9x13 rectangular baking pan, spread about ¼ of the cream mixture on the bottom. Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top. Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley. Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella. Bake for about 25 minutes, until the cheese is golden brown. Cool for about 15 minutes, slice, and serve! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Feels Good_Full Mix Licensed via Warner Chappell Production Music Inc. Made by BFMP .


Here is what you'll need! CARAMEL APPLE CRISP CHEESECAKE Serves 12 INGREDIENTS Crust 2 cups graham cracker crumbs ⅛ cup brown sugar ⅓ cup butter, melted Filling 16 ounces cream cheese, softened ¼ cup brown sugar ¼ cup white sugar 2 tablespoons cornstarch 1 teaspoon cinnamon ¼ teaspoon ginger 1 teaspoon vanilla extract 2 green apples, peeled and thinly sliced Topping ¼ cup rolled oats ¼ cup flour ¼ cup brown sugar 1 teaspoon cinnamon 2 tablespoons butter, melted Caramel sauce PREPARATION Preheat oven to 350°F/180°C. In a bowl, mix the crust ingredients. Press into the bottom of a greased 8-inch springform pan. Bake for 5 minutes. In another bowl, mix all the filling ingredients except the apples. Spread over the graham cracker crust, then layer the apple slices on top. In another bowl, mix all the topping ingredients except the caramel, and sprinkle evenly over the apple layer. Bake for 30 minutes. Drizzle on caramel sauce. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Hit Me On my pager Licensed via Warner Chappell Production Music Inc. Made by BFMP .


Customize & buy the Tasty Cookbook here: Here is what you'll need! 4 Ways To Cook Salmon Poached Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Peppercorns, to taste 1 lemon, sliced Fresh thyme PREPARATION 1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer. 2. Add salt, peppercorns, sliced lemon, and thyme to water. 3. Add salmon, cover the pan, and cook for 20 minutes. 4. Remove salmon from pan, and season with salt, pepper, and fresh lemon. Pan-Fried Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Heat oil in a nonstick skillet. 2. Season salmon with salt and pepper. 3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer. 4. Serve with lemon and thyme (optional). Baked Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Preheat the oven to 400˚F/200˚C. 2. Cover a sheet pan with foil or parchment paper. 3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme. 4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.) Parchment-Wrapped Salmon (En Papillote) INGREDIENTS Parchment paper or aluminum foil 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Preheat the oven to 400˚F/200˚C. 2. Fold the parchment paper in half, then open up. 3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon. 4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. 5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F/63˚C. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by


Here is what you'll need! CHEESY EGG CUPS Servings: 12 INGREDIENTS 15 ounces frozen hash browns, thawed 1½ cups cheddar cheese, shredded 1 teaspoon salt ½ teaspoon pepper 1 tablespoon oil 8 eggs 3 slices bacon, cooked and crumbled Salt, to taste Pepper, to taste PREPARATION Preheat oven to 425°F/220°C. In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin. Bake for 15-20 minutes, until golden brown. In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup. Bake 15 minutes. Freeze up to 1 month. Enjoy! Inspired by: BERRY OATMEAL CUPS Servings: 12 INGREDIENTS 1 cup milk ½ cup maple syrup 2 eggs 1 teaspoon vanilla extract 1½ cups quick-cook oats 1 cup granola 1 teaspoon baking powder ½ teaspoon cinnamon 1 cup mixed berries PREPARATION Preheat oven to 350°F/180°C In a bowl, whisk all wet ingredients until fully combined. Add the dry ingredients and mix thoroughly. Divide mixture amongst the lined cups of a muffin tin. Top each muffin with berries. Bake 25 minutes. Store covered up to 2 days. Enjoy! Inspired by: BREAKFAST QUESADILLA Servings: 1 INGREDIENTS 2 sausage links 2 eggs, lightly beaten 1 flour tortilla, burrito-sized ½ cup cheddar cheese, shredded PREPARATION In a skillet thoroughly cook the sausage and eggs. Place mixture in the center of a flour tortilla. Top with cheese, and fold the edges inward to form a sealed pocket. Heat on a skillet, seam-side down. Flip and cook until golden brown. Enjoy! Or, freeze up to 1 month. MIXED BERRY PARFAITS Servings: 1 INGREDIENTS ½ cup yogurt ½ cup granola 1 cup mixed berries Honey, optional PREPARATION In a jar, layer yogurt, granola, and berries. Top with honey. Refrigerate up to 2 days. If you don’t want soggy granola, wait til you’re ready to eat the parfait to add it. Enjoy! BANANA MUFFINS Servings: 12 INGREDIENTS ⅓ cup melted coconut oil ¼ cup maple syrup 2 eggs ¼ cup milk 1 teaspoon vanilla extract 3 ripe bananas, mashed 2 cups whole wheat flour 1 teaspoon cinnamon ½ teaspoon salt 1 teaspoon baking soda PREPARATION Preheat oven to 325°F/160°C. In a bowl, whisk the coconut oil and maple syrup until combined. Add the eggs, milk, and vanilla extract, and whisk until combined. Fold in the bananas, cinnamon, baking soda, salt, and flour. Bake 20-25 minutes. Cover and store up to 2 days. Enjoy! Inspired by: Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Casette Casanova No Vox Licensed via Warner Chappell Production Music Inc. Created by


Buy the Tasty Cookbook Today: Get the recipe: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Montevideo Blues_fullmix Licensed via Warner Chappell Production Music Inc.


Reserve the One Top: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Traditional Mbquanga Licensed via Warner Chappell Production Music Inc.


BBQ Cheeseburger Nachos Servings: 4-6 INGREDIENTS 9 ounces tortilla chips 1 pound ground beef, cooked and drained ½ cup BBQ sauce 2 cups cheddar 1 cup mozzarella ½ tomato, diced ½ red onion, sliced thinly 8 strips bacon, cooked and crumbled ½ cup parsley, chopped INSTRUCTIONS Preheat oven to 350°F/175°C. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the ground beef, bbq sauce, cheddar, mozzarella, tomato, red onion, bacon, and parsley. Repeat with the remaining half of the ingredients, followed by a drizzle of BBQ sauce on top. Bake for 15 minutes, until cheese is melted. Serve! Pizza Nachos Servings: 4-6 INGREDIENTS 9 ounces tortilla chips ½ cup marinara sauce 2 cups mozzarella 1 cup mushrooms, sliced 1 green pepper, sliced ½ red onion, sliced thinly 1 cup cooked sausage, diced 1 cup pepperoni slices, diced 6 pepperoni slices, whole INSTRUCTIONS Preheat oven to 350°F/175°C. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the marinara, mozzarella, mushrooms, green pepper, red onion, sausage, and diced pepperoni. Repeat with the remaining ingredients except a handful of mozzarella and the whole pepperoni slices. Sprinkle the remaining mozzarella on top and arrange the pepperoni slices evenly. Bake for 15 minutes, until cheese is melted. Serve! Buffalo Chicken Nachos Servings: 4-6 INGREDIENTS 2 pounds cooked chicken 1 cup hot sauce ½ cup ranch dressing 9 ounces tortilla chips 2 cups Monterey Jack cheese ½ tomato, diced ½ cup green onions, sliced INSTRUCTIONS Preheat oven to 350°F/175°C. In a bowl, mix the chicken with the hot sauce and the ranch. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the buffalo chicken, Monterey Jack, tomato, and green onions. Repeat with the remaining half of the ingredients. Bake for 15 minutes, until cheese is melted. Serve! Steak Fajita Nachos Servings: 4-6 INGREDIENTS 2 pounds hanger steak 2 teaspoons salt 1 teaspoon pepper 2 teaspoons chili powder 2 teaspoons garlic powder 2 teaspoons cumin 3 tablespoons oil 9 ounces tortilla chips 1 green pepper, sliced 1 red pepper, sliced ½ white onion, sliced 2 cups pepper jack 1 cup cheddar Guacamole Sour cream Salsa INSTRUCTIONS Mix the steak, salt, pepper, chili powder, garlic powder, and cumin in a bowl until evenly coated. Heat oil in a pan over very high heat, until barely smoking. Fry the steak for 30 seconds on each side, then rest on a cutting board for 5 minutes. Slice the steak into bite-size pieces. Preheat oven to 350F°/175°C. In a large pan or skillet, lay down half of the tortilla chips, followed by half of the steak, peppers, onions, pepper jack, and cheddar. Repeat with the remaining ingredients. Bake for 15 minutes, until cheese is melted. Serve! All music provided by Audio Network and Warner Chappell Inc. Used with permission


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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: Here is what you'll need! Homemade Cheese Crackers Servings: 6-8 INGREDIENTS 8 ounces shredded cheddar cheese 4 tablespoons unsalted butter, room temperature 1 teaspoon salt 1 cup flour 2 to 3 tablespoons ice water PREPARATION 1. Preheat oven to 350˚F/180˚C 2. Using a hand mixer or standing mixer, combine cheese, butter, and salt in a large bowl. 3. Once combined, mix in the flour and add the ice water one tablespoon at a time. The dough should hold together but crumble apart if you break it up in your hand. If it seems too dry, add a little more ice water. 4. Separate dough into two halves and pack together into discs. Wrap in parchment paper and chill in the refrigerator for 30 minutes. 5. Roll out dough to ⅛ of an inch, pinching the cracks on the ends. 6. Cut into 1 inch x 1 inch squares and pierce a hole in the middle of each square for ventilation during baking. 7. Place the separated crackers on a parchment paper-lined baking sheet. Bake for 13 minutes, or until golden brown. 8. Enjoy! Inspired by: Happy Simple Living Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Exhaust Pipe Tuning Licensed via Warner Chappell Production Music Inc.


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