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Customize & buy the Tasty Cookbook here: Here is what you'll need! Fluffy Jiggly Japanese Cheesecake Servings: 6-8 INGREDIENTS ⅔ cup (130 milliliters) milk 4 ounces (100 grams) cream cheese 7 tablespoons (100 grams ) butter 8 egg yolks ½ cup (60 grams) flour ½ cup (60 grams) cornstarch 13 large egg whites ⅔ cup (130 grams) granulated sugar Parchment paper Strawberries, to serve Powdered sugar, to serve PREPARATION Preheat oven to 320°F/160°C. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined. Sift in the flour and the cornstarch, whisking to make sure there are no lumps. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined. Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage. Pour the batter into the parchment-lined pan and shake to release any large air bubbles. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water. Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Asian Movement_Full Licensed via Warner Chappell Production Music Inc. Created by


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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 .


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PUB BURGER WITH CARAMELIZED ONIONS AND BACON Servings: 1 INGREDIENTS 2 slices bacon 1 sweet onion, sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80% lean 20% fat) Salt Pepper 1 brioche bun Unsalted butter 2 slices Gruyère cheese 1 tomato, sliced Arugula PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate. 3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve. 4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper. 5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes. 6. Once the burger is flipped, add gruyere cheese to the cooked side. 7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside. 8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted. 9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top. Recipe inspired by - DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI Servings: 1 INGREDIENTS Pickled Red Onions 1 cup apple cider vinegar 1½ tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half moons Aioli 1 egg yolk 2 teaspoons Dijon mustard 1 garlic clove, minced ½ cup olive oil ½ lemon, juiced Salt 1 brioche bun 1 tablespoon butter, melted Oil 4 ounces ground beef (80% lean, 20% fat) 2 slices sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato PREPARATION 1. Preheat the oven to broil on high. 2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved. 3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside. 4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside. 5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown. 6. Smear the top bun with aioli, and set aside. 7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil. 8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes. 9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes. 10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices. FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM Servings: 1 INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes, diced 1 red onion, finely chopped 1 cup brown sugar 1½ teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1 tablespoon cilantro leaves, finely chopped ¼ teaspoon ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula leaves PREPARATION 1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes. 2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week. 3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined. 4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese. 5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper. 6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side. 7. In a small bowl, mix together mustard and mayonnaise. 8. Toast the sesame bun. 9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.


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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! 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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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.


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Here is what you'll need! BUTTERMILK FRIED CHICKEN THIGHS Servings: 8-12 INGREDIENTS 8-12 boneless skinless chicken thighs Oil for frying Buttermilk Marinade 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper Seasoned Flour 2 cups all-purpose flour 1 tablespoon salt 1½ teaspoons black pepper 1 teaspoon cayenne pepper 1 tablespoon garlic powder Dill Dip 1½ cups plain Greek yogurt 3 tablespoons chopped dill 1 tablespoon garlic powder 2 tablespoons lemon juice Honey Lemon Dip 1 lemon, juiced 2 tablespoons honey 1 teaspoon red chili flakes PREPARATION In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator. In a small bowl, combine all the ingredients for honey lemon dip. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel. Serve with dips. SZECHUAN PEPPER FRIED CHICKEN LEGS Servings: 6-8 INGREDIENTS 8 drumsticks Oil for frying Salt, to taste Pepper, to taste Batter 1 cup cornstarch ½ cup all-purpose flour 1 teaspoon salt ¼ teaspoon black pepper 1 cup water Spice Mix 1½ tablespoon Szechuan pepper powder 1 tablespoon red pepper flakes 1 tablespoon cumin 3 tablespoon sugar 1 teaspoon salt Aromatics 6 cloves garlic chopped 2 tablespoons ginger chopped 1 cup dried chillies 3 tablespoons vegetable oil PREPARATION Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight. Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed. Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot. Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil. Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes. Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain. In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat. Arrange chicken on plate and top with stir fried aromatics. Enjoy! TEBASAKI FRIED CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil. Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by


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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


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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! One Muffin Tin Three Healthy Breakfasts Servings: 6 per recipe Banana Oat Muffins INGREDIENTS 1 banana, mashed 1 egg ½ teaspoon vanilla ¼ cup honey 1 teaspoon cinnamon ¼ teaspoon salt ½ cup Greek yogurt 1 cup milk 1½ cup oats Optional Toppings Strawberries Blueberries Apples Blackberries Raspberries Nuts PREPARATION Preheat oven to 350ºF/180ºC In a medium-sized bowl, mash a ripened banana until mostly smooth. Add egg and stir Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk. Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter. Bake 30 minutes. Allow to cool for 5 minutes. Enjoy! Customizable Veggie Egg Cups Serves 6 (per recipe) INGREDIENTS 5 eggs Salt, to taste Pepper, to taste Mix and match fillings: Spinach, chopped Tomatoes, diced Onion, finely diced Bell pepper, finely diced Broccoli, cut into small florets Cheddar cheese PREPARATION 1.Preheat oven to 350ºF/180ºC 2. In a measuring cup, beat the eggs until smooth. Set aside. 3. In a greased muffin tin, place your desired combination of fillings into each muffin cup. 4. Season each cup with salt and pepper. 5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 6. Bake at 350°F/180°C for 20 minutes, until set. 7. Enjoy! Granola Cups INGREDIENTS 1 banana, mashed ¼ cup honey 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cinnamon 1 ½ cups oats 1 cup Greek yogurt Optional: preferred fillings (strawberries, blueberries, raspberries, apples, bananas, nuts, mango, pineapple, kiwi) PREPARATION In a medium-sized bowl, mash a ripened banana until mostly smooth. Add honey and vanilla, stir. Add salt, cinnamon, and oats. Press 2 tablespoons of mix into each cup, form a cup-shape. Refrigerate 1 hour and preheat oven to 350ºF/180ºC. Bake granola cups for 30 minutes Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by


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.


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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. 4. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used. 5. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer. 6. Cover the crepe cake in whipped cream, so that it’s fully white on the outside. 7. Slice, and enjoy! Inspired By: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


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 ()


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.


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FULL RECIPE: Here is what you'll need! 3-Minute Mug Cakes 4 Ways Chocolate Hazelnut Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar 2 tablespoons cocoa powder ½ teaspoon baking powder 3 tablespoons milk 1 tablespoon oil, such as vegetable or canola 1 teaspoon vanilla extract 1 tablespoon chocolate hazelnut spread PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Mix all the ingredients except the Nutella. Once combined, spoon it on top of the batter. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Strawberries & Cream Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2 strawberries, diced 3 tablespoons milk 1 tablespoon oil 1 teaspoon vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Cookies & Cream Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2-3 chocolate sandwich cookies, crushed 3 tablespoons milk 1 tablespoon oil 1 teaspoon vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Birthday Cake Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2 tablespoons sprinkles 3 tablespoons milk 1 tablespoon oil 2 teaspoons vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Orange Pudding Licensed via Warner Chappell Production Music Inc. Created by


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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


RECIPE: Red Velvet Cheesecake Cupcakes Makes 12 Ingredients: 1 box red velvet cake mix, prepared according to package instructions 16 ounces cream cheese 1 cup powdered sugar 2 teaspoons vanilla extract 2 cups cream cheese frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps. 3. Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs. Chocolate-Covered Strawberry Cupcakes Makes 12 Ingredients: 1 box white cake mix, prepared according to package instructions 20 strawberries 1 cup chocolate chips 2 cups vanilla frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Finely chop 8 of the strawberries and spoon them evenly on top of the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. In a small bowl, microwave the chocolate chips in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Dip the strawberries in the chocolate, then chill. 5. Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry. Cookie Dough Cupcakes Makes 12 Ingredients: 1 box vanilla cake mix, prepared according to package instructions 1 8-ounce tube chocolate chip cookie dough 1 cup chocolate chips 2 cups cream cheese frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Place a small ball of cookie dough on each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. Pipe the frosting onto each cupcake, then top with chocolate chips. Chocolate Peanut Butter Cupcakes Makes 12 Ingredients: 1 box chocolate cake mix, prepared according to package instructions 18 chocolate peanut butter cups 1 cup vanilla frosting ¾ cup peanut butter Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Place a peanut butter cup in each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth. Then halve the remaining peanut butter cups. 5. Pipe the frosting onto each cupcake, then top with the peanut butter cup halves. Music provided by Warner Chappell Inc. Used with permission


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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 ()


Here is what you'll need! THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES Makes 24 cookies INGREDIENTS ¼ cup sugar 2 tablespoons ground cinnamon 1 cup butter, softened 2 teaspoon vanilla 1 cup sugar ⅓ cup brown sugar 2 eggs 3 cups flour 1 tablespoon cinnamon 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon salt PREPARATION 1. Preheat the oven to 375˚F(190˚C). 2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside. 3. In a large mixing bowl whip the butter with vanilla until light and fluffy. 4. Add the sugar and brown sugar and mix until well incorporated. 5. Add the eggs and stir until thoroughly incorporated. 6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed. 7. Using your hands roll dough into ping pong sized balls. 8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely. 9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes. 10. Enjoy! Inspired by the recipes here: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Free Spirit 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! FULL POST: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Licensed via Audio Network


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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.


An entire slab of bbq ribs in a sandwich! Here is what you'll need! Giant BBQ Rib Sandwich (To Feed A Crowd) Servings: 8 INGREDIENTS 1 rack baby back ribs, membrane removed (this is essential for de-boning) Dry Rub 2 tablespoons paprika 1 tablespoon pepper 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoons garlic powder 1 teaspoons onion powder 1 teaspoons cumin 1 teaspoons chili powder Glaze 1 cup barbecue sauce ¼ cup honey 1 large loaf bread ¼ cup melted butter 1 tablespoon sesame seeds 2 large onions, sautéed or caramelized 2 tablespoons parsley, chopped Pickles White onion slices PREPARATION Preheat oven to 300°F/150°C. Lay the ribs on a long sheet of aluminum foil. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Bake the ribs for 3 to 3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun. Slice into about 2-inch sandwiches, and serve! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Grand Designs Licensed via Warner Chappell Production Music Inc.


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“I was hoping there was a secret I was missing for why I was doing it so badly.” Watch Andrew’s first attempt to make the omelet here: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC SFX Provided By AudioBlocks () Fidelity_fullmix Licensed via Warner Chappell Production Music Inc. Quel Fromage 1_FullMix Licensed via Warner Chappell Production Music Inc. Lovesickness_Fullmix Licensed via Warner Chappell Production Music Inc. Come This Sway Licensed via Warner Chappell Production Music Inc. Exotic Shake_60Sec Licensed via Warner Chappell Production Music Inc. EXTERNAL CREDITS Chef Motokichi Yukimura


Here is what you'll need! 2-INGREDIENT SORBET 4 WAYS Strawberry Servings: 4-6 INGREDIENTS 1 pound strawberries ¼ cup honey PREPARATION 1. Hull the strawberries by using a straw to push out the stem of each strawberry. 2. Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened. 3. Add the frozen strawberries and honey to a food processor and combine until evenly mixed. 4. Transfer to a loaf pan and transfer to freezer until completely frozen. 5. Enjoy! Honeydew Melon Servings: 4-6 INGREDIENTS 1 honeydew melon ¼ cup honey PREPARATION 1. Cut honeydew in half and remove seeds. 2. Cut into slices and remove fruit from the skin. 3. Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened. 4. Add the frozen melon and honey to a food processor and combine until evenly mixed. 5. Transfer to a loaf pan and transfer to freezer until completely frozen. 6. Enjoy! Blueberry Servings: 4-6 INGREDIENTS 1 pound blueberries, frozen ¼ cup honey PREPARATION 1. Add the blueberries and honey to a food processor and combine until evenly mixed. 2. Transfer to a loaf pan and transfer to freezer until completely frozen. 3. Enjoy! Peach Servings: 4-6 INGREDIENTS 1 pound peaches, frozen ¼ cup honey PREPARATION 1. Add the peaches and honey to a food processor and combine until evenly mixed. 2. Transfer to a loaf pan and transfer to freezer until completely frozen. 3. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: MUSIC Stylus_Main Licensed via Warner Chappell Production Music Inc.


Servings: 8-10 INGREDIENTS 2 pounds sirloin steak, cut into 1-inch cubes 1 tablespoon cumin 1 tablespoon chili powder 1 tablespoon garlic powder 1 teaspoon salt 1 teaspoon pepper 2 green bell peppers, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 1 large white onion, cut into 1-inch pieces 8-10 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium-high heat. 2. Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a bowl, mixing until the steak is evenly coated. 3. Slide a piece of steak down the skewer, followed by pieces of green pepper, red pepper, and onion. Repeat until there is a 1-inch gap on the top of the skewer. 4. Repeat with the remaining skewers. 5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 6. Grill the skewers for about 10-15 minutes with the lid closed, flipping them halfway. 7. Serve! Roasted Veggie Skewers Servings: 8-10 INGREDIENTS ¼ cup olive oil 2 tablespoons lemon juice 1 tablespoon dried oregano 1 teaspoon salt 1 teaspoon pepper 2 zucchinis, sliced into rounds 3 cups cremini mushrooms 2 medium red onions, cut into 1-inch pieces 2 red bell peppers, cut into 1-inch pieces 2 yellow bell peppers, cut into 1-inch pieces 4-5 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the oil, lemon juice, oregano, salt, and pepper, stirring until mixed. 3. Slide a zucchini slice down the skewer, followed by pieces of mushroom, red onion, and peppers, repeating until there is a 1-inch gap at the top of the skewer. 4. Repeat with the remaining skewers and vegetables. 5. Brush each skewer liberally with the oil mixture. 6. Grill the skewers for 12-18 minutes with the lid closed, flipping halfway. 7. Serve! Teriyaki Chicken Skewers Servings: 4-5 INGREDIENTS 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes 1 cup soy sauce ¾ cup brown sugar 1 tablespoon sesame seeds ¼ cup green onions, chopped 1 pineapple, diced into 1-inch cubes 4-5 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, soy sauce, brown sugar, sesame seeds, and green onions, stirring until evenly coated. 3. Chill and marinate for at least 2 hours. 4. Slide a piece of chicken down the skewer, alternating between chicken and pineapple, until there is a 1-inch gap on the top of the skewer. 5. Repeat with the remaining chicken, pineapple, and skewers. 6. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 7. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. Brush the skewers with the leftover marinade during grilling, if desired. 8. Serve! BBQ Chicken Bacon Skewers Servings: 4-5 INGREDIENTS 1 pound boneless, skinless, chicken thighs, cut into 1-inch cubes 1 cup bbq sauce 1 teaspoon salt 1 teaspoon pepper 4-5 bacon strips 4-5 bamboo skewers, soaked in water for 20 minutes INSTRUCTIONS 1. Preheat grill to medium heat. 2. Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed. 3. Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through. 4. Repeat with the remaining chicken, bacon, and skewers. 5. Grease the surface of the grill by rubbing the grates with a tongs and an oiled paper towel. 6. Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway. 7. Serve! Music provided by Warner Chappell Inc. Used with permission


Customize & buy the Tasty Cookbook here: Here is what you'll need! BANANA PANCAKES Servings: 4 INGREDIENTS 2 large, ripe bananas 2 eggs 1 teaspoon vanilla extract 1 teaspoon cinnamon PREPARATION In a bowl, mash bananas. Mix in the egg, then vanilla and cinnamon. Pour pancake batter in ¼ cup amounts on a griddle or skillet over medium-high heat. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy! CINNAMON ROLL PANCAKES Servings: 2 INGREDIENTS 1 egg 2 tablespoons milk ½ cup oats ½ teaspoon baking powder ½ cup Greek yogurt ½ teaspoon cinnamon 1 tablespoon brown sugar 1 tablespoon coconut oil PREPARATION In a blender, blend the egg, milk, oats, baking powder, and Greek yogurt. In a squirt bottle, combine cinnamon, brown sugar, and coconut oil. On a griddle or pan over medium-high heat, pour pancake batter in ¼ cup amounts. Drizzle cinnamon sugar mixture over the pancake. When bubbles start to pop on the surface, flip and cook completely. Enjoy! Inspired by: _a5y_p=5387464 BLUEBERRY PANCAKES Servings: 4 INGREDIENTS ⅔ cup Greek yogurt ½ ripe banana ½ cup oats 1 egg 1 tsp vanilla extract 1 teaspoon baking powder ½ teaspoon cinnamon ½ cup fresh blueberries PREPARATION In a blender, blend everything besides the blueberries. Pour pancake batter on a griddle or skillet over medium-high heat, and place blueberries on the pancake. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy! Inspired by: CHOCOLATE PEANUT BUTTER PANCAKES Servings: 4 INGREDIENTS 1 cup milk 1 egg ¼ cup peanut butter 1 cup wheat flour ¼ teaspoon salt 2 teaspoons baking powder ½ cup dark chocolate chips PREPARATION In a bowl, mix the milk, egg, and peanut butter. Set aside. In a separate bowl, combine flour, salt, and baking powder. Pour wet mixture into dry, add chocolate, and mix thoroughly. Pour pancake batter in ¼ cup amounts on a griddle or skillet over medium-high heat. Cook until bubbles pop on the surface of the pancake, then flip and cook the other side. Enjoy! Inspired by: _a5y_p=4235175 Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC IND020_06 Licensed via Warner Chappell Production Music Inc. Made by BFMP .


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