Peanut Allergy-Friendly Sunflower Seed Butter

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Peanut Allergy-Friendly Sunflower Seed Butter
Servings: 16 ounces

INGREDIENTS
4 cups unroasted, unsalted sunflower seeds
2 tablespoons honey
3 tablespoons coconut oil

PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Spread the sunflower seeds on a parchment-lined baking sheet.
3. Roast seeds for 8-10 minutes, stirring them halfway.
4. Pour the seeds into a food processor and add the honey.
5. Turn on the processor and blend until the seeds begin to clump up. Scrape down the sides and blend again.
6. Slowly pour in the coconut oil and continue to blend in the processor until desired creaminess.
7. Pour into a airtight container and store in the refrigerator. When ready to use, leave out on the counter to warm up to room temp for smooth spreading. Use within 2 months of making.
7. Enjoy!

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Homemade Oreos

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HOMEMADE OREOS
Makes about 40 sandwich cookies

INGREDIENTS
Cookie
1 cup unsalted butter, softened
1 cup white sugar
2 large eggs
2 cups all-purpose flour
1¼ cups dark chocolate/special dark cocoa powder
½ teaspoon baking soda

Cream Filling
½ cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla

PREPARATION
In a large bowl, cream together 1 cup of softened butter with the white sugar, until light and fluffy.
Beat in eggs until fully incorporated.
In a separate bowl, whisk together the flour, cocoa powder, and baking soda, breaking up any large clumps.
Add the dry ingredients to the wet ingredients, and mix together until combined.
Turn the dough out onto your surface and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.
Preheat oven to 325˚F/160˚C.
Remove the dough from the fridge, and for ease of rolling out, divide the dough into 4 (this way the dough stays cool longer and prevents the need of re-chilling later on).
To roll out the dough, place a quarter of the dough between two sheets of parchment paper (alternatively the dough can be rolled out on a lightly floured surface – though the parchment is prefered as it prevents any additional flour from altering the color/appearance of the dark cookies). Roll the dough between the two sheets of parchment to ¼-inch thickness.
Using a small round cookie cutter (alternatively, we found the rim of a champagne glass to be the perfect size!) cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least ½-inch between each cookie.
Pack together and re-roll out any scraps to cut additional cookies. Repeat with this process with each remaining ¼ of the dough.
Bake in a preheated oven for 15 minutes. If baking multiple trays at the same time, be sure to rotate the pans in the oven halfway through.
Remove and transfer cookies to a cooling rack to cool completely.
To make the filling, combine ½ cup butter, powdered sugar, and vanilla in a medium mixing bowl. Beat together until light and fluffy.
Assemble the cookies by spreading a generous scoop of the icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the sides.
Enjoy!

Inspired by: http://www.foodnetwork.com/recipes/oreo-cookies-recipe

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Cookies and Cream Ice Cream Cones

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Cookies and Cream Ice Cream Cones

INGREDIENTS
10 chocolate cookies, crushed
2 egg whites
½ cup sugar
1 teaspoon vanilla
2 tablespoons butter, melted
Pinch of salt
½ cup flour, sifted
¼ cup milk

PREPARATION
Place cookies in a ziplock bag and crush with a wooden spoon until crumbs. Set aside
Separate the egg whites into a bowl.
Add in sugar, vanilla, melted butter, and salt. Mix until combined.
Sift the flour and add it to the bowl along with the cookie crumbs. Mix until combined. Add more milk if too thick.
Heat a nonstick skillet over a medium heat and pour in a ¼ cup of batter. Swirl around the pan until coated.
Cook until the surface begins to bubble and flip.
Cook for another couple of minutes and then transfer to a baking tray.
Quickly roll into a cone shape and hole until set (about a minute).
Cool and top with your favorite ice cream.
Enjoy!

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How To Cook A Cheap Steak Vs. An Expensive Steak

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PAN-SEARED FLAP STEAK
Servings: 2-4

INGREDIENTS
1 pound flap meat
½ cup low-sodium soy sauce
2 tablespoons ground black pepper
4 large cloves garlic
3 tablespoons vegetable oil

Gallon-sized plastic zipper bag
Cast-iron skillet

PREPARATION
1. Place flap meat, soy sauce, and pepper in the gallon-sized plastic bag.
2. Place garlic cloves on a flat surface and crush with hand using palm. Just enough to crack the clove open a bit.
3. Add garlic to bag and seal, making sure to remove as much air from the bag as possible.
4. Massage the contents of the bag to ensure the soy sauce mixture is completely coating the meat.
5. Leave bag in the refrigerator to marinate for 1-12 hours.
6. Place cast-iron skillet in cool oven and preheat to 475°F/240°C.
7. Remove steak from marinade and thoroughly pat dry.
8. Once oven is preheated, transfer skillet to stovetop and place on place on high heat.
9. Add oil to skillet.
10. Once oil starts to shimmer, but before it starts to smoke, carefully place steak in pan.
11. Flip steak every 30 seconds to a minute, moving the steak to the hottest parts of the pan each time.
12. Once internal temperature reaches a few degrees below 135°F/57°C remove steak from pan and place on a cutting board to rest.
13. Let rest for 8-10 minutes.
14. Slice steak against the grain and serve!

REVERSE-SEARED RIB EYE
Servings: 2-4

INGREDIENTS
1 1.5- to 2-inch-thick rib eye steak
Salt
3 tablespoons vegetable oil

Optional: Pepper

PREPARATION
1. Liberally season steak on all sides with salt and (optional) pepper. Place steak in fridge for 1 to 24 hours. If leaving for more than an hour, cover with plastic wrap.
2. Preheat oven to 275°F/140°C.
3. Transfer steak to a wire rack on top of a baking sheet.
4. Bake for about 20-30 minutes, until the internal temperature reaches about 95°F for medium-rare.
5. Preheat cast-iron skillet on high heat for 10-15 minutes.
6. Add oil to skillet.
7. Once oil starts to shimmer but before it starts to smoke, carefully place steak in pan.
8. Cook for about 1-2 minutes per side, or until the internal temperature is a few degrees below 135°F/57°C and a dark crust has formed.
9. Rest the steak on a cutting board or wire rack for about couple minutes.
10. Slice steak and serve!

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Make-Ahead Chicken And Rice Bake

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Make-Ahead Chicken & Rice Bake
Servings: 12

INGREDIENTS
1 tablespoon butter
1 medium onion, diced
1 clove garlic, minced
4 carrots, finely diced
4 stalks celery, sliced
1 rotisserie chicken, shredded
1 cup uncooked, long grain white rice
1 can cream of chicken soup
3 cups chicken stock
Salt, to taste
Pepper, to taste
Bread crumbs, optional

PREPARATION
Preheat oven to 425°F/220°C.
In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender. Transfer to a 9×13 disposable casserole dish, or split among 2 smaller dishes.
Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
To reheat, let thaw in the refrigerator during the day. Bake as directed above.
Enjoy!

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Make-Ahead Lasagna Roll-Ups

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MAKE-AHEAD LASAGNA ROLL-UPS
Servings: 6

INGREDIENTS
16 lasagna noodles
1 pound ground beef
½ pound ground pork sausage
½ onion, chopped
1 teaspoon salt
½ teaspoon pepper
3 cups marinara, divided
30 ounces ricotta cheese
2 cups fresh baby spinach
1 tablespoon Italian seasoning
1 egg
1 cup shredded mozzarella
1 cup parmesan

PREPARATION
Preheat oven to 350°F/180°C.
Cook lasagna noodles al dente.
In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
In a bowl, combine ricotta, Italian seasoning, and egg.
Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
Let cool completely, then freeze up to 4 days.
To bake, let thaw in the refrigerator during the day.
Preheat oven to 350˚F/180˚C .
Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
Enjoy!

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Apple Pie From Scratch

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Apple Pie From Scratch

INGREDIENTS
Pie Dough
2½ cups flour
1 teaspoon salt
1½ sticks butter, cold and cut in cubes
4-8 tablespoons ice water

Filling
2½ pounds Granny Smith apples, cored and sliced
¾ cup sugar
2 tablespoons flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ lemon
1 egg, beaten
1 tablespoon sugar
Vanilla ice cream

PREPARATION
Preheat the oven to 375°F/200°C.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add in ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and lemon.
Mix until combined and all apples are coated. Refrigerate.
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sigar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and enjoy!

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Swedish Sticky Chocolate Cake (Kladdkaka)

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Swedish Sticky Chocolate Cake (Kladdkaka )

INGREDIENTS
1⅓ cup sugar
2 eggs
½ cup flour
¼ cup cocoa powder
Pinch of salt
½ cup butter, melted
1 tablespoon vanilla
Butter
Cocoa powder
Powdered sugar
Berries (optional)

PREPARATION
Preheat the oven to 350°F/180°C.
In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
Sift in the flour, cocoa powder, and salt.
Fold until incorporated.
Mix in the butter and vanilla.
Grease a pan with butter and sprinkle cocoa powder to coat.
Pour in batter and smooth out. Batter will be very thick.
Bake for 20 minutes or until the top has hardened. The center should still be soft.
Sprinkle with powdered sugar.
Enjoy with berries or alone!

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6 Cheesecake Recipes

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Recipes:
BROWNIE FUDGE CHEESECAKE
Servings: 10-12

INGREDIENTS
Cheesecake
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
¾ cup sugar
3 eggs, beaten
2 teaspoons vanilla extract

Ganache
1 pound semi-sweet chocolate chips
2 cups heavy cream

PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Prepare the brownie batter and pour into greased springform pan. Bake until set, about 20-25 minutes.
3. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
4. Remove brownies and lower oven temperature to 325˚F/170˚C.
5. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
6. Remove cheesecake and refrigerate for 4 hours, or overnight.
7. Heat or microwave whipping cream to just before boiling and pour over chocolate chips.
8. Stir continuously until the chocolate is melted and smooth.
9. Allow the ganache to sit for 10-15 minutes.
10. Transfer cheesecake to a baking pan with a wire rack.
11. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
12. Allow ganache to cool and set for 30 minutes.
13. Enjoy!

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 powdered 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!

No-Bake Dulce De Leche Cheesecake
Serves 8-10

INGREDIENTS
Crust
24 chocolate cream cookies
⅓ cup melted butter

Filling
13 ounces dulce de leche
8 ounces cream cheese
1 tablespoon vanilla extract
1 cup whipped cream

Garnish
8-10 strawberries, halved

PREPARATION
1. Crush cookies and mix with butter. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
2. Mix filling ingredients until smooth. Spread mixture over pie crust.
3. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.)
4. Top with strawberries, cut, and serve.
5. Enjoy!

Cookies And Cream Cheesecake
Serves 6-8

INGREDIENTS
36 chocolate sandwich cookies
5 tablespoons melted butter
32 ounces cream cheese
⅓ cup sugar
1 tablespoon vanilla extract
1 cup milk, warm
1 tablespoon gelatin

PREPARATION
1. Separate the cream from the cookies into 2 different bowls.
2. Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside 1/2 cup of the crumbs for later.
3. Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
4. Press the cookie crumbs in an even layer into the bottom of a 9-inch springform pan. Set aside.
5. In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
6. In a measuring cup, mix the milk with the gelatin until dissolved. Pour the milk into the cream cheese mixture, stirring constantly until the m

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