Strawberry Banana Pancake Skewers

Here is what you’ll need!

STRAWBERRY BANANA PANCAKES
Serves 4

INGREDIENTS
1 cup flour
2 tablespoons sugar
2 tablespoons baking powder
Pinch of salt
1 egg
1¼ cup milk
1 tablespoon of butter, melted
Powdered sugar, to taste
Maple Syrup, to taste

PREPARATION
In a large mixing bowl combine the dry ingredients.
Beat together the egg, milk and butter in a separate bowl, then combine with the dry ingredients.
Gently whisk the mixture just enough to moisten the flour to be sure not to over mix. Transfer the batter into a larger squeeze bottle.
On a non-stick pan, squeeze a quarter-sized amount of the batter. Flip when bubbles rise and the bottom has browned.
When the pancakes are done, start assembly from bottom to top with a pancake, strawberry, banana. Repeat twice finishing with a pancake on the top and a skewer down the center. Feel free to use any fruit combinations to your liking.
Finish with powdered sugar and maple syrup.
Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/16123

MUSIC
Flat Soda
Licensed via Warner Chappell Production Music Inc.

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Rheina Avila

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5 Easy Recipes For The Grill

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RECIPES HERE:
https://www.buzzfeed.com/cyruskowsari/its-almost-summer-time-and-these-five-recipes-for-the-grill?utm_term=.iirqyMrKm#.kuoDKdQ34

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Credits: https://www.buzzfeed.com/bfmp/videos/16888

MUSIC
Walk Before You Crawl Mcm_Reduced
Licensed via Warner Chappell Production Music Inc.

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Mini Corn Dogs

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Mini Corn Dogs
Makes – 15 corn dogs

INGREDIENTS
1 cup cornmeal
1 cup flour
¼ cup sugar
4 tablespoons baking powder
¼ teaspoon salt
⅛ teaspoon pepper
1 egg
1 cup milk
5 hotdogs
1 tablespoon flour
1 quart vegetable oil for frying

PREPARATION
1. In a medium sized mixing bowl, whisk together dry ingredients. Then add the egg and milk. Stir until batter is smooth with no lumps and chill in refrigerator for 25 minutes.
2. Cut the hot dogs into ⅓ pieces and coat in flour to help batter to stick to the dogs.
3. Preheat oil to 350ºF/180ºC.
4. Dunk flour battered hot dogs into corn dog batter by using a fork. Make sure to fully coat the dogs before frying in the oil.
5. Fry at 350ºF/180ºC for 3-4 minutes or until golden brown. For even cooking use a slotted steel spoon or a pair of tongs to rotate the floating corn dogs.
6. Dry off excess oil with paper towels.
7. Serve with side of veggies or fruit.
8. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/16206

MUSIC
Life Is Simple Instrumental_FullMix
Licensed via Warner Chappell Production Music Inc.

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Sensory Play Snow

Here is what you’ll need!

Sensory Play Snow

INGREDIENTS
2½ cups baking soda
½ cup white conditioner

PREPARATION
Mix together the baking soda and conditioner until combined.
Play!

*For safety purposes, use non-allergenic conditioner and avoid contact with eyes.

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Credits: https://www.buzzfeed.com/bfmp/videos/16420

MUSIC
Come And Join Us_Main
Licensed via Warner Chappell Production Music Inc.

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Zucchini “Meatballs”

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ZUCCHINI MEATBALLS
Makes 15 meatballs

INGREDIENTS
4 zucchinis
1 large egg
1 cup ricotta cheese
1 cup bread crumbs
1 tablespoon Italian seasoning
3 tablespoons fresh basil, chopped
3 tablespoons fresh parsley, chopped
1 tablespoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, chopped

PREPARATION
1. Remove each end of the zucchinis and use a cheese grater to shred into a large mixing bowl.
2. Sprinkle salt over shredded zucchini, toss, and let rest for 20 minutes to pull out excess moisture.
3. Preheat oven to 375˚F/190˚C.
4. Using a dish towel/cloth squeeze out excess liquid from the shredded zucchini.
5. Move the zucchini to a dry mixing bowl and add the remaining ingredients.
6. Stir until evenly mixed and form into golf ball-sized balls.
7. Bake in a preheated oven for 30-40 minutes or until browned, flipping halfway through.
8. Serve over pasta with your choice of sauce.
9. Enoy!

Inspired by: http://www.skinnytaste.com/zucchini-meatballs_20/

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Credits: https://www.buzzfeed.com/bfmp/videos/16564

MUSIC
Savoir Faire_Main
Licensed via Warner Chappell Production Music Inc.

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30-Minute Pasta Primavera

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Here’s what you’ll need!

30-MINUTE PASTA PRIMAVERA #VEGANFRIDAYS
Servings: 4

INGREDIENTS
¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucchini, diced
Salt, to taste
Pepper, to taste
Juice of 1 lemon
1 cup cherry tomatoes, halved
16 ounces vegan linguine, cooked

PREPARATION
Heat oil in a skillet. Add garlic and onions, and cook until softened.
Add asparagus, broccoli, zucchini, salt, and pepper, and cook until softened.
Add lemon juice and cherry tomatoes, and bring mixture to a boil. Simmer until veggies are fully softened.
Add linguine, and stir until fully combined.
Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/13796

MUSIC
All My Best Full Mix
Licensed via Warner Chappell Production Music Inc.

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Cloud Bread

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Here’s what you’ll need!

Cloud Bread
Servings: 3-6

INGREDIENTS
3 eggs, separated
⅛ teaspoon cream of tartar
3 tablespoons softened cream cheese or Greek yogurt

PREPARATION
Preheat oven to 300°F/150°C.
Separate the eggs into two bowls.
Add the cream of tartar to the egg whites and whip into stiff peaks.
Add the cream cheese or yogurt into the yolks and mix until combined.
Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
Spread out the circles with a spatula to about ½-inch thick.
Bake for 30 minutes or until golden.
Allow to cool for at least 1 hour.
Enjoy with your favorite toppings!

Inspired by
https://www.buzzfeed.com/hannahloewentheil/low-carb-cloud-bread?utm_term=.rd68RzVmy#.deKPJnxdj

Spend With Pennies http://www.spendwithpennies.com/cloud-bread/

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Credits: https://www.buzzfeed.com/bfmp/videos/16804

MUSIC
The Highest Life
Licensed via Warner Chappell Production Music Inc.

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Homemade Deep Dish Pizza

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Here’s what you’ll need!

DEEP DISH PIZZA
Servings: 8

INGREDIENTS:

Dough
1¼ cup warm water
2¼ teaspoon active dry yeast
2 teaspoons sugar
3¼ cups flour
¾ cup cornmeal
2 teaspoons salt
2 tablespoons butter, melted
1 tablespoon olive oil

Sauce
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
2 cloves of garlic, chopped
1 teaspoon sugar
1 28-ounce can of crushed tomatoes with basil

10 slices mozzarella
½ pound Italian sausage
Fresh grated Parmesan

PREPARATION
1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
4. In a large mixing bowl, combine the flour, cornmeal, and salt.
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
6. Bring dough to floured surface and knead until dough forms into a ball.
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover and let rest for 1 hour.
8. Remove dough and bring onto floured surface.
9. Cut dough in half and begin working dough out ensuring that it is at least 2 inches wider than your deep dish pan. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
10. Preheat your oven to 425°F/215°C.
11. Bring your dough into your oiled and floured deep dish pan.
12. Using your hands press dough into sides of your dish making it as even as possible.
13. Lay slices of mozzarella across the dough, covering the entire bottom.
14. Add pieces of uncased Italian sausage on top of the mozzarella and top with tomato sauce.
15. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
16. Garnish with Parmesan.
17. Enjoy!

Credits: https://www.buzzfeed.com/bfmp/videos/14709

Adapted from: http://sallysbakingaddiction.com/2014/12/31/how-to-make-chicago-style-deep-dish-pizza/
http://www.food.com/recipe/tomato-sauce-for-chicago-style-pizza-171224

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MUSIC
Multifunktion
Licensed via Warner Chappell Production Music Inc.

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Cookies & Cream Yogurt Bark

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Here is what you’ll need!

Cookies & Cream Yogurt Bark
Servings: 8

INGREDIENTS
40 chocolate sandwich cookies
½ cup butter, melted
3 cups Greek yogurt

PREPARATION
1. Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup of the crushed cookies for topping.
2. Pour melted butter into the large bowl and stir until combined.
3. Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
4. Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
5. Enjoy!

Credits: https://www.buzzfeed.com/bfmp/videos/14342

MUSIC
Easy As Pie_Main
Licensed via Warner Chappell Production Music Inc.

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