Cake Mix Cookies 9 Ways

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CAKE MIX COOKIES 9 WAYS
Servings: 12 cookies, each recipe

Chocolate Chip Cookies

INGREDIENTS
1 package yellow cake mix
1 cup chocolate chips
½ cup oil
2 eggs

PREPARATION
Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Red Velvet White Chocolate Cookies

INGREDIENTS
1 package red velvet cake mix
1 cup white chocolate chips
½ cup oil
2 eggs

PREPARATION
Combine cake mix, chocolate chips, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Snickerdoodle Cookies

INGREDIENTS
1 package white cake mix
1 tablespoon cinnamon
⅓ cup oil
2 eggs
Cinnamon sugar

PREPARATION
Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Lemon Crinkle Cookies

INGREDIENTS
1 package lemon cake mix
⅓ cup oil
2 eggs
Powdered sugar

PREPARATION
Combine cake mix, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of powdered sugar.
Cover dough ball in powdered sugar and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Birthday Cake Cookies

INGREDIENTS
1 package funfetti cake mix
¾ cup white chocolate chunks
⅓ cup oil
2 eggs
Rainbow sprinkles

PREPARATION
Combine cake mix, chocolate chunks, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Garnish with sprinkles.
Enjoy!

S’mores Cookies

INGREDIENTS
1 package chocolate cake
¾ cup marshmallows
¾ cup crushed graham crackers
½ cup oil
2 eggs

PREPARATION
Combine cake mix, marshmallows, graham crackers, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Peanut Butter Cup Cookies

INGREDIENTS
1 package yellow cake mix
1 cup peanut butter, softened
10 peanut butter cups, crushed
½ cup oil
2 eggs

PREPARATION
Combine cake mix, peanut butter, peanut butter cups, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Strawberries ‘N’ Cream Cookies

INGREDIENTS
1 package strawberry cake mix
½ cup chopped strawberries
½ cup cream cheese
⅓ cup oil
2 eggs

PREPARATION
Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

Cookies ‘N’ Cream Cookies

INGREDIENTS
1 package white cake mix
12 sandwich cookies, crushed
⅓ cup oil
2 eggs

PREPARATION
Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
Bake at 350°F/180°C for 10-12 minutes.
Enjoy!

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Chorizo Meatball Sliders As Made By Aarón Sanchez

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CHORIZO SLIDERS
Servings: 12

INGREDIENTS
½ cup panko bread crumbs
1 pound chorizo
½ cup veal or beef stock, divided
¼ cup roasted and diced poblano peppers
½ cup minced carrots
½ cup chopped white or yellow onion, divided
6 tablespoons grated Cotija Cheese
1 large egg
1 large egg yolk
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley leaves
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons olive oil
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes
3 chipotles in Adobo
12 slider buns, split horizontally
Cotija Cheese, for garnish

For the Jalapeño Aioli:
1 cup mayonnaise
6 tablespoons green jalapeño sauce, or more to taste
10 mint leaves
Salt and pepper, to taste

PREPARATION
Preheat the oven to 350°F/180°C.
In a pan over medium heat, lightly brown the chorizo for about 5-7 minutes to cook out excess fat (it does not have to be cooked through).
Remove the chorizo from heat and drain any excess oil.
In a medium bowl, mix the chorizo, bread crumbs, ¼ cup of stock, poblano peppers, carrots, ¼ cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
Use your hands to roll the mixture into approximately 12-16 golf ball-sized meatballs.
Transfer the meatballs to a baking sheet and bake for about 20 minutes.
In a dutch oven or heavy-bottomed pan over medium heat, add oil and sauté remaining onions and garlic until fragrant and translucent, about 5 minutes.
Add the can of tomatoes and remaining ¼ cup stock. Tip: Adding the stock into the empty can will ensure you don’t waste any tomatoes that may be left behind.
Add the chipotles in adobo and simmer about 5 minutes.
Add the meatballs, cover with lid slightly ajar, and simmer for about 30 minutes until the meatballs are cooked through.
While simmering, combine mayonnaise, jalapeño sauce, mint, salt, and pepper in a blender or food processor. Pulse until combined.
Cut the slider buns in half. Spread the Jalapeño Aioli on the top half.
Remove meatballs from skillet and place one on the bottom halves of each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top.
Sandwich the tops onto the meatballs and serve immediately.
Enjoy!

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Aarón Sanchez

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Easily The Best Garlic Herb Roasted Potatoes

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THE ULTIMATE ROAST POTATOES
Servings: 5-6

INGREDIENTS
13 4-lb russet potatoes, cut into 1-inch pieces
1 teaspoon baking soda
1 teaspoon salt
¼ cup olive oil
2 tablespoons garlic, minced
2 tablespoons rosemary, finely chopped
1 teaspoon black pepper
More salt & pepper to taste

Small handful fresh parsley leaves, minced to garnish

PREPARATION
Preheat oven to 425°F/220°C.
Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir. Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
Combine olive oil, rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes. Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 30-35 minutes. Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Inspired by: http://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html
http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-potatoes-recipe

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Unicorn Cream Puffs

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Unicorn Cream Puffs
Servings: 10-15

INGREDIENTS
Custard Cream
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
2 egg yolks
3 drops pink food coloring
3 drops teal food coloring
3 drops purple food coloring

Pastry
1 cup water
Pinch of salt
8 tablespoons butter
1 cup flour
3 eggs

White Chocolate Shell
2 cups white chocolate
1 tablespoon vanilla

Optional
sprinkles

PREPARATION
1. Preheat oven to 425°F/220°C.
3. In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.
4. Turn the heat up to medium-high, whisking constantly to prevent any lumps. Allow the mixture to thicken, stirring until smooth.
6. Transfer the custard into three small bowls. Drop different colors of dye in each bowl and mix. Cover the tops of each bowl with plastic wrap and press down onto the surface of the custard to prevent skin from forming. Chill in the refrigerator.
7. In a pot, combine the water, salt, and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
8. Add in the eggs, one a time, stirring until the dough becomes a paste. Add the vanilla and stir to combine. Transfer the dough into a piping bag with a large round tip.
9. On a baking sheet lined with parchment paper, pipe 1-inch mounds.
10. Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
11. Allow the pastries to cool. Then, using the tip of a knife, cut a small “x” into the bottom of each pastry and transfer (“x” side up) to a cooling rack. This will allow any excess steam or moisture to escape, ensuring your pastries maintain their shape.
13. Transfer the custard to a piping back alternating the colors in order for the custard to swirl inside the pastry. Fill each pastry with custard.
14. In a bowl, melt the white chocolate chips and vanilla, and swirl teal, pink, and purple dye in order to create a purple marble shell.
15. Dip the top of each cream puff in the chocolate and garnish with sprinkles of your choice. Enjoy!

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Easiest Vegetables to Grow In a Small Space

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.

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STILLS
The Rapid Growth Of Spring Onions, Time-Lapse
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Marcus Samuelsson Ribs Tasty Story

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BLOCK PARTY RIBS AS MADE BY MARCUS SAMUELSSON
Servings: 6

INGREDIENTS
RUB
½ cup soy sauce
½ cup dark brown sugar, packed
3 tablespoons smoked paprika
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon ground allspice
1 teaspoon powdered ginger
1½ teaspoons garlic powder
4 thyme sprigs
1 lemon, zested
2 slabs pork ribs

SAUCE
1 tablespoon grapeseed oil
1 poblano chile, chopped
1 red onion, chopped
2 garlic cloves, chopped
1 1-inch ginger, peeled and chopped
Salt
1¼ cup chicken broth
1 cup ketchup
1 12-ounce bottle beer
½ cup coffee
⅓ cup apple cider vinegar
¼ cup molasses
¼ cup soy sauce
1 lemon, juiced

PREPARATION
Whisk together all the rub ingredients in a small bowl.
Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften. Add the remaining sauce ingredients and bring the mixture to a simmer. Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups, about 30-45 minutes.
Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
Preheat oven to 275˚F/140˚C.
Uncover the ribs, keeping them raised over the baking sheet on the wire rack. Pour 2 cups of water into the bottom of the baking sheet.
Spread 1 cup of the BBQ sauce over each rack of ribs.
Bake in a preheated oven for 3-3 ½ hours.
Remove ribs from oven and preheat the broiler to high.
Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
Cut into individual ribs.
Enjoy!

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Greek-Style Pasta Bake (Pasticcio)

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Greek-Style Pasta Bake (Pasticcio)
Servings: 6

INGREDIENTS
1 tablespoon olive oil
2 onion, diced
1 carrot, diced
1 celery, diced
400 grams beef mince
500 milliliters tomato passata
2 garlic cloves, crushed
½ teaspoon ground cinnamon
800 grams penne pasta, cooked
1 tablespoon melted butter
80 grams Parmesan cheese, grated
300 milliliters béchamel sauce
½ teaspoon nutmeg

PREPARATION
1. Preheat the oven to 180°C/350°F.
2. In a large frying pan, heat olive oil over a low to medium heat. Add the onion, carrot, and celery to make a quick soffritto. Fry them for 5 to 10 minutes, until the vegetables turn soft and translucent.
3. Add in the beef mince and fry for a further 5 minutes until golden brown.
4. Add in the tomato passata, crushed garlic, and cinnamon, and simmer for at least 10-20 minutes. The longer you simmer it, the more flavour will come out. This can take up to 2 hours.
5. Meanwhile, cook the penne pasta, then mix them with melted butter and 50 grams of grated Parmesan.
6. Place the pasta on the bottom of a lasagna dish, then layer on the tomato beef sauce.
7. Mix the nutmeg in the bechamel sauce and pour on top of the beef sauce.
8. Sprinkle the remaining parmesan cheese on top of the dish.
9. Bake for 50-60 minutes, until the top turns golden brown.
10. Serve and enjoy.

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Easy Poke Cake 4 Ways

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Impress at your next party with one of these 4 cakes! Poke away, Friends!

Here is what you’ll need!

Easy Poke Cake 4 Ways

Berry Cheesecake Poke Cake
Servings: 12

INGREDIENTS
1 box vanilla cake mix, prepared according to package
2 cups strawberries, stems removed
1 cup blackberries, mashed
1 cup raspberries, mashed
8 ounces cream cheese, softened
1 14-ounce can sweetened condensed milk
8 ounces whipped topping

Sliced strawberries
Blackberries
Raspberries
Crumbled graham crackers

PREPARATION
Preheat oven to 350°F/175°C.
Prepare your favorite plain vanilla cake recipe or use a prepared box and follow its instructions.
Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
In a large bowl, mash the strawberries with a potato masher or fork until mashed to a pulp.
Add cream cheese and condensed milk, whisking until there are no large lumps.
Add the mashed blackberries and raspberries, stir just once or twice so it still has differentiated colors.
Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping evenly on top. Sprinkle graham crackers and place sliced strawberries or other fresh berries on top.
Chill the cake for at least 3 hours, up to overnight.
Slice and enjoy!

Cookies and Cream Poke Cake
Servings: 12

INGREDIENTS
1 box chocolate cake mix, prepared according to package
1 packet cookies & cream pudding mix
1 cup milk
1 cup chocolate cookies, crushed
8 ounces whipped topping
1 14-ounce can sweetened condensed milk

Extra crushed cookies

PREPARATION
Preheat oven to 350°F/175°C.
Prepare your favorite chocolate cake recipe or use a prepared box and follow its instructions.
Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
In a large bowl, add the packet of vanilla pudding mix. Add the milk, and whisk until there are no lumps.
Add whipped topping and the crushed chocolate cookies. Stir until well combined.
Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping mixture evenly on top. Sprinkle extra crushed cookies on top.
Chill the cake for at least 3 hours, up to overnight.
Slice and enjoy!

Peanut Butter Banana Poke Cake
Servings: 12

INGREDIENTS
1 box yellow cake mix, prepared according to package
2 bananas, mashed
1 cup creamy peanut butter, melted
1 14-ounce can sweetened condensed milk
8 ounces whipped topping

2 bananas, sliced
½ cup creamy peanut butter, melted
½ cup peanuts, roasted and chopped

PREPARATION
Preheat oven to 350°F/175°C.
Prepare your favorite plain yellow cake recipe or use a prepared box and follow its instructions.
Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
In a large bowl, mix the mashed banana, melted peanut butter, and sweetened condensed milk, if needed, add a extra milk to loosen.
Pour the mixture over the cake and let settle into the holes into the cake for about 10 minutes. Some of the mixture will still stay on top, which is okay.
Spread the whipped topping evenly on top. Place sliced bananas, drizzle melted peanut butter, and sprinkle the roasted peanuts on top.
Chill the cake anywhere from 3 hours to overnight.
Slice and enjoy!

Chocolate Turtle Poke Cake
Servings: 12

INGREDIENTS
1 box dark chocolate cake mix, prepared according to package
1 14-oz can dulce de leche, warmed
1 16-oz can store-bought chocolate frosting

½ cup chopped pecans
½ cup mini chocolate chips
Caramel syrup

PREPARATION
Preheat oven to 350°F/175°C.
Prepare your favorite dark chocolate cake recipe or use a prepared box and follow its instructions.
Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
Pour

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Mirror Glaze Cake

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Inspired by – https://www.chefiso.com/p/white-chocolate-mirror-glaze-recipe

How to make a shiny mirror glaze cake!

Here is what you’ll need!

White Chocolate Mousse
Servings: 1

INGREDIENTS
8 egg yolks
¼ cup sugar
1½ cups heavy cream (for the eggs)
1½ cups white chocolate (over 30% cocoa butter)
2 cups heavy cream, chilled (for whipping)

PREPARATION
In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy.
Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed.
Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much.
Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely.
Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix.
Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use.

Mirror Glaze
Servings: 1

INGREDIENTS
300 milliliters water
1½ cups sugar
1 14-ounce can sweetened condensed milk
15 gelatin sheets
26 ounces white chocolate, chopped (over 30% cocoa butter)
Gel food coloring of choice

PREPARATION
Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product.
Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake!

Mirror Glaze Cake
Servings: 8-10

INGREDIENTS
1 recipe White Chocolate Mousse
18 ounces strawberry jam, seedless
2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick
1 recipe Mirror Glaze

PREPARATION
Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely.
In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles.
Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through.
Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared.
When the mirror glaze i

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Tasting Our Roots: Vegan Mac And Cheese

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“It does taste like cheese!”

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EXTERNAL CREDITS
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Vanessa Parish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ

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