Birthday Cake As Made By Jackson

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BIRTHDAY CAKE, AS MADE BY JACKSON
Servings: 12

INGREDIENTS
1 cup butter, softened, plus more for pans
1 cup sugar
4 eggs
1 tablespoon vanilla extract
3 cups flour, plus more for pans
1 tablespoon baking powder
½ teaspoon salt
1½ cups milk
1 pint heavy cream
1 pint strawberries, thinly sliced
3 kiwis, sliced
½ cup blackberries
½ cup blueberries

PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, cream the butter and sugar.
Add eggs, one at a time, and mix thoroughly.
Add vanilla and mix thoroughly.
Add dry ingredients and milk, and mix thoroughly.
Generously butter and flour two 9-inch baking pans. Divide batter between both, and bake for 35 minutes.
In a bowl, beat heavy cream until stiff peaks form when removing the beaters.
Remove cake from oven, cool completely, and transfer to wire rack. Top bottom layer of cake with whipped cream, then kiwi and strawberry, then more whipped cream. Place the top layer of cake. Cover entire cake with whipped cream and fruit.
Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/15897

MUSIC
Breakfast Together Main
Licensed via Warner Chappell Production Music Inc.

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Bacon-Wrapped Burger Roll

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Bacon-Wrapped Burger Roll

INGREDIENTS
2 pounds ground beef
2 eggs
1 cup bread crumbs
2 teaspoon salt
1 teaspoon pepper
2 teaspoons garlic powder
4-6 slices ham
8-10 slices cheddar cheese
2 cups spinach
10-12 slices bacon

PREPARATION
1. Preheat the oven to 350˚F/180˚C.
2. In a large bowl, mix the ground beef, eggs, bread crumbs, salt, pepper, and garlic powder. Mix until well combined.
3. Put the mixture in a medium baking tray lined with aluminum foil and distribute the meat mixture evenly.
4. Add the ham, cheese, and spinach on top of the meat.
5. Carefully lift the meat and form a roll.
6. In another aluminum-lined baking tray, place the slices of bacon side by side, one next to the other. Place the meat roll on top of the bacon.
7. Roll up the meat with the bacon, then wrap with foil.
8. Bake the aluminum-wrapped roll for 25 minutes.
9. Increase the temperature to 500˚F/260˚C. Remove the foil and bake for 20 more minutes until the bacon is golden brown and crispy.
10. Cool for 5 minutes, then slice and serve.
11. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/17322

MUSIC
Cheeky Doobie
Licensed via Warner Chappell Production Music Inc.

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Mini Crème Brûlée Cheesecakes

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Mini Crème Brûlée Cheesecakes
Makes 12 cheesecakes

INGREDIENTS
Biscuit Base
200 grams digestive biscuits
100 milliliters melted butter

Cheesecake Filling
400 grams cream cheese
50 grams sour cream
150 grams sugar
3 eggs
1 teaspoon vanilla extract

Crème Brûlée Topping
1 teaspoon sugar per cheesecake

PREPARATION
1. Preheat the oven to 180°C/350°C.
2. Smash the digestives in a bag with a rolling pin until they become fine crumbs. Alternatively you can use a food processor.
3. Pour in a bowl and combine with the melted butter.
4. Distribute the biscuit base evenly into a greased cupcake tray. Each tray should be ¼ full with the biscuit base.
5. Bake for 10 minutes.
6. Prepare the cheesecake filling by whipping the cream cheese and sour cream together.
7. Whisk in the sugar, eggs, and vanilla until smooth.
8. Remove cupcake tray from the oven and top each biscuit base with the filling.
9. Bake for 18 minutes and then allow to cool.
10. For the crème brûlée topping, scatter on a teaspoon of sugar over each cheesecake.
11. Ensure the sugar is evening distributed and any excess is knocked off.
12.Using a blow torch, carefully melt the sugar using swirling motions until bubbling and caramelized. Leave to cool for 2 minutes for the sugar to cool and harden.
13. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/17301

MUSIC
Licensed via Audio Network

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Tasting Our Roots Trailer (Official Trailer)

Catch the first episode live at Harlem EatUp Festival: https://harlemeatup.com/events/

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Credits: https://www.buzzfeed.com/bfmp/videos/17699

MUSIC
SFX Provided By AudioBlocks
(https://www.audioblocks.com)
New Orleans Alphabet
Licensed via Warner Chappell Production Music Inc.

VIDEO
Footage provided by VideoBlocks
(http://vblocks.com/x/BuzzFeedYouTube)
Film Footage courtesy of Shutterstock, Inc.
Used by Permission

EXTERNAL CREDITS
Vanessa Parish

+
Babette Davis

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French Cheese Puffs (Gougeres)

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FRENCH CHEESE PUFFS
Makes: 35-40

INGREDIENTS
95 grams butter
125 milliliters water
125 milliliters milk
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ground nutmeg
250 grams plain flour
4-5 eggs
150 grams Emmental cheese, grated (or your favourite cheese)
100 grams Parmesan cheese, grated
25 grams chives, finely chopped
1 egg yolk

PREPARATION
1. Preheat the oven to 200°C/400°F.
2. In a large sauce pan over a medium heat, add the butter, water, milk, salt, pepper, and nutmeg. Allow butter to melt and bring to a boil.
3. Once the mixture comes to a boil add the flour. Stir vigorously until a dough forms. Cook the dough for 2 minutes, stirring constantly.
4. Remove pan from the heat and transfer dough to a large bowl. Allow dough to cool for around 5 minutes.
5. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. A thick, smooth mixture should be achieved that just about falls off the spoon.
6. Add in the Parmesan, chives, and 100 grams Emmental, and stir until fully incorporated.
7. Transfer to a piping bag and pipe onto a lined baking tray. Each one should be around 1 inch wide.
8. Wet the end of your finger and gently tap down the peek.
9. Lightly brush with beaten egg yolk and the remaining Emmental.
10. Bake for 15-20 minutes until puffed up and golden.
11. Enjoy warm from the oven with your dips of choice.

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MUSIC
Licensed via Audio Network

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Cheesy Stuffed Plantain Tots

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CHEESY PLANTAIN TOTS
Makes: 20 tots

INGREDIENTS
3 green plantains
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
4 slices mozzarella cheese
4 hot dogs (or other prefered sausage)
Oil, for frying

PREPARATION
Grate the green plantains into a large mixing bowl.
Add salt, pepper, and chili powder, and mix to combine.
Wrap one slice of cheese around a hot dog link and cut into fifths.
Take one tablespoon of your plantain mixture and encase one slice of the cheese-wrapped hot dog, shaping into a cylindrical “tot.”
Repeat until all slices are covered and shaped, and place on a parchment-lined baking sheet.
Freeze one hour.
In a large pot over medium-high heat, heat your oil to 375ºF/190ºC.
Drop four to five tots into the oil and fry until golden brown, about one to two minutes.
Place on a paper towel to drain excess oil.
Serve warm with your favorite dipping sauce!
Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/18120

MUSIC
Everybody Come Together
Licensed via Warner Chappell Production Music Inc.

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Double Chocolate-Stuffed Mini Churros (Mini Churros Rellenos de Chocolate)

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Here is what you’ll need!

Double Chocolate-Stuffed Mini Churros (Mini Churros Rellenos de Chocolate)
Makes: 12 mini churros

INGREDIENTS
125 grams butter, cubed
85 grams sugar
230 milliliters water
1 teaspoon salt
250 grams flour
3 eggs
1 tablespoon vanilla extract
1 tablespoon rum
Mini chocolate chips

½ litre of oil

100 grams sugar
1 tablespoon ground cinnamon

PREPARATION
1. In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.
2. Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
3. Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling. 4.Gradually mix in the eggs one by one.
5 .Add in the vanilla extract and rum, and mix until creamy.
6. Spoon the mixture into a piping bag with a star nozzle.
7. Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
8. Pipe another churro on top, so that no chocolate shows.
9. Freeze for 20 minutes, until set.
10. In a large saucepan, heat up the oil until it reaches 360˚F/190˚C.
11. Fry the churros in the oil for a few minutes, until slightly golden in colour.
12. Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
13. Combine the remaining sugar with the cinnamon.
14. Coat each churro in the cinnamon sugar.
15. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/17577

MUSIC
Licensed via Audio Network

Here is what you’ll need!

Double Chocolate-Stuffed Mini Churros (Mini Churros Rellenos de Chocolate)
Makes: 12 mini churros

INGREDIENTS
125 grams butter, cubed
85 grams sugar
230 milliliters water
1 teaspoon salt
250 grams flour
3 eggs
1 tablespoon vanilla extract
1 tablespoon rum
Mini chocolate chips

½ litre of oil

100 grams sugar
1 tablespoon ground cinnamon

PREPARATION
1. In a saucepan over a medium heat, combine the butter, sugar, water, and salt ,and bring to a boil.
2. Reduce the heat to medium-low, and mix in the flour with a wooden spoon until the dough comes together to form a soft ball.
3. Take the saucepan off the heat and cool for 5 minutes, to prevent the eggs from curdling. 4.Gradually mix in the eggs one by one.
5 .Add in the vanilla extract and rum, and mix until creamy.
6. Spoon the mixture into a piping bag with a star nozzle.
7. Pipe mini churros onto a baking tray, about the length of your index finger, and top with mini chocolate chips.
8. Pipe another churro on top, so that no chocolate shows.
9. Freeze for 20 minutes, until set.
10. In a large saucepan, heat up the oil until it reaches 360˚F/190˚C.
11. Fry the churros in the oil for a few minutes, until slightly golden in colour.
12. Transfer to a paper towel-lined plate or a clean kitchen towel to drain.
13. Combine the remaining sugar with the cinnamon.
14. Coat each churro in the cinnamon sugar.
15. Enjoy!

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Cooking With Mom: Sweet Potato Pie

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Jade learns an old family recipe from her mom, Gwen.

Here is what you’ll need!

Mom’s Sweet Potato Pie
Servings: 6-8

INGREDIENTS
Crust
1 pre-made refrigerated pie crust or graham cracker crust

Filling
½ stick butter, melted
½ cup sugar
2 eggs
¾ can evaporated milk
2 cups sweet potato, cooked and mashed
2 teaspoons vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg

Pecan Topping
1 cup brown sugar, packed
½ stick butter, melted
⅓ cup flour
½ cup pecans, chopped
½ cup walnuts, chopped

Marshmallow Topping
1 16-ounce bag mini marshmallows

PREPARATION
Preheat oven to 350°F/180°C.
Press the pie crust into a 9-inch round pie dish or cake pan, forming the crust into the bottom and the sides of the pan. Crimp the edges if you prefer a pie crust with a design.
Combine all the filling ingredients into a bowl and mix until smooth with no lumps.
Pour the filling into the pie dish with the crust.
If you prefer a pecan topping, mix the pecan topping ingredients in a bowl until evenly combined, then spread the mixture on top of the pie filling, smoothing it out with your hands.
If you prefer a marshmallow toppings, sprinkle as many marshmallows as you’d like over the pie filling.
Bake for 50 minutes to an hour, or until the pie is set but has a slight jiggle in the very center when lightly shaken. Then chill completely in a refrigerator.
Slice, then serve!

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MUSIC
Soul Sitar
Licensed via Warner Chappell Production Music Inc.
Paradise Found
Licensed via Warner Chappell Production Music Inc.
Cruisin
Licensed via Warner Chappell Production Music Inc.
Nice And Breezy
Licensed via Warner Chappell Production Music Inc.

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Rainbow Cereal Cheesecake

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RAINBOW CEREAL CHEESECAKE
Servings: 12

INGREDIENTS
10 ounces marshmallows
3 tablespoons butter
6 cups fruit-flavored rice cereal
16 ounces cream cheese, room temperature
2 teaspoons lemon juice
2 cups heavy cream
1 teaspoon vanilla extract
⅓ cup sugar

PREPARATION
In a large bowl, combine marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute.
Add rice cereal to the melted marshmallows and stir until fully mixed.
Spoon the rice cereal and marshmallow mix onto the bottom of a springform pan, pressing down all edges to create a smooth surface. Set aside in the fridge.
In a large bowl, blend the cream cheese and lemon juice until combined.
Add in heavy cream, vanilla, and sugar and mix until it becomes smooth and silky, with soft peaks.
Pour the cream cheese mixture on top of the rice crispy base, using a spatula to create a smooth top.
Chill for 3 hours.
Top with more cereal and enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/16818

MUSIC
Light the Sky_Full Mix
Licensed via Warner Chappell Production Music Inc.

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Gotta Have It Vegan Mac ‘N’ Cheese

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VEGAN MAC ‘N’ CHEESE
Serves 4

INGREDIENTS
2 yellow potatoes, peeled and cubed
1 medium carrot, peeled and cut into 1-inch pieces
1 medium onion, peeled and quartered
½ cup cashews
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoon nutritional yeast
1 pound macaroni, cooked

Garnish
Paprika

PREPARATION
Add vegetables to a large pot or Dutch oven of boiling water. Cover and allow the vegetables to cook for 10 minutes, until the potatoes are fork-tender.
Remove boiled vegetables from water and save 1½ – 2 cups of the water.
Add vegetables, cashews, and seasonings to a blender with half of the reserved water. Blend, adding a few tablespoons of water at a time until the desired consistency is achieved.
Pour vegetable puree over the macaroni and stir to incorporate before serving.
Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/16939

MUSIC
Shooting Stars_NoVox
Licensed via Warner Chappell Production Music Inc.

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