Strawberry Cheesecake Macarons

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STRAWBERRY CHEESECAKE MACARONS
Servings: 16

INGREDIENTS
3 eggs whites, room temperature
¼ cup sugar
1¾ cup powdered sugar
1 cup superfine almond flour
3 drops red food coloring

Filling
1 8-ounce package of cream cheese
1 cup powdered sugar
2 tablespoons milk
Strawberry jam

PREPARATION
Preheat oven to 285ºF/140ºC.
In a medium bowl, beat the egg whites until frothy.
Keep beating and slowly add sugar until stiff peaks form.
Sift powdered sugar and almond flour over the egg whites.
Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise.
Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix!
Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect.
Pipe 1½-inch dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put).
Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
When the cookies are dry to the touch, bake for 13 to 15 minutes until they have risen to form a “foot.”
Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron.
Macarons are best kept refrigerated until serving.
Enjoy!

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Samois Song
Licensed via Warner Chappell Production Music Inc.

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Chocolate Peanut Brownies (Buckeye Brownies)

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Chocolate Peanut Butter Brownies (Buckeye Brownies)
Servings: 16

INGREDIENTS
1 box brownie mix, with additional ingredients according to box instructions
2 cups powdered sugar
1 cup peanut butter
½ cup butter, melted
6 tablespoons butter
1 cup milk chocolate chips

PREPARATION
Prepare brownie mix according to box instructions.
In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
Chill in the refrigerator for 30 minutes.
Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/17063

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Good Times
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How To Regrow Herbs In Tin Cans

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Repurposed Herb Garden

SUPPLIES
Warm water
Dish soap
Empty tin cans
Sand paper
Clear metal primer
Acrylic paint
Basil trimmings
Rosemary trimmings
Cilantro trimmings
Water
Hammer
Nail
Small rocks
Potting soil

INSTRUCTIONS
1. Remove labels from the cans by soaking for 10 minutes in warm, soapy water.
2. Sand down any sharp edges around the rim of the can.
3. Spray with a clear metal primer and let dry.
4. Paint with acrylic paint and dry completely.
5. Remove leaves from the bottom third of organic basil, rosemary, and cilantro cuttings and place each in own can. Fill with water ⅔ of the way up the cuttings. Store in an area that is bright, but out of direct sunlight, and change the water daily until roots begin to sprout, about 7-10 days.
6. Once the roots have grown to ¼ -½ inch long, remove from water and drain the can. Make holes in the bottom of the can for drainage using a hammer and a nail.
7. Fill ⅓ of the can with small rocks and fill the rest of the can with potting soil. Stick your finger into the soil to your second knuckle, and place the rooted cuttings in the divot. Top with more soil and pack down. Spray soil with water.
8. Place in a well-lit area that gets up to 6 hours of sunlight, and keep soil moist.
9. Enjoy!

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Cheeky Chappie
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17 Couples Reveal The Crazy Reasons They Married An Ex

When it comes to getting over failed relationships, the phrase “they’re your ex for a reason” is often muttered. If a relationship didn’t work out, what’s the sense in returning to it hoping there’d be a different outcome the second time? Perhaps people do change and a second chance is all anyone needs to keep bettering themselves. The following couples were all exes at one point who returned to their relationships to not only give their love a second chance, but to also take a huge risk and play with the possibility of spending forever together. Maybe things do get better the second time around or maybe, they get a whole lot worse.

No good deed goes unpunished.

Okay then…

The ultimate level of pettiness.

He doesn’t mind waiting.

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Baked Fruit & Veggie Chips 4 Ways

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Baked Fruit & Veggie Chips 4 Ways

Zucchini Chips

INGREDIENTS
1 large zucchini
2 tablespoons olive oil
¼ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Cut zucchini into ⅛-inch to ¼-inch slices.
3. Arrange slices on a nonstick baking sheet. Don’t overlap the zucchini, or they won’t dry out properly.
4. Brush slices with olive oil, then season with salt, pepper, and garlic powder. Flip slices over and repeat.
5. Bake for 25-35 minutes, flipping halfway.
6. Allow slices to cool to room temperature. Slices will continue to get crispier as they cool.
7. Enjoy!

Recipe Inspired by – http://www.dinner-mom.com/zucchini-chips-microwave-or-oven/#_a5y_p=3767711

Sweet Potato Chips

INGREDIENTS
1 large sweet potato or yam
4 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
1 teaspoon thyme

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. Cut sweet potato into ⅛-inch to ¼-inch slices.
3. In a medium bowl, toss slices with olive oil and seasonings until fully coated.
4. Arrange slices on a baking sheet.
5. Bake for 25 – 35 minutes, flipping halfway.
6. Allow slices to cool to room temperature.
7. Enjoy!

Inspired by – http://www.aspicyperspective.com/baked-sweet-potato-chips/2/
Kale Chips

INGREDIENTS
1 bunch of kale
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon paprika

PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Remove the kale leaves from the thick stems, and tear into bite-size pieces.
3. In a medium bowl, toss kale with olive oil and seasonings until fully coated.
4. Arrange seasoned kale on a baking sheet.
5. Bake for 10-15 minutes, until the edges are brown, but not burnt.
6. Allow to cool to room temperature.
7. Enjoy!

Apple Chips

INGREDIENTS
2 apples
Non-stick spray
1 teaspoon cinnamon

PREPARATION
1. Preheat oven to 350˚F/180˚C.
2. Cut apples into ⅛-inch to ¼-inch slices.
3. Arrange slices on a baking sheet.
4. Spray apples with nonstick spray or brush with oil.
5. Sprinkle apples with cinnamon.
6. Bake for 30 minutes, flipping halfway.
7. Let cool.
8. Enjoy!

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Orange Sky
Licensed via Warner Chappell Production Music Inc.

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Fruit And Cream Cheese Breakfast Pastries

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Fruit and Cream Cheese Breakfast Pastries
Makes: 18 pastries

INGREDIENTS
8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
2 sheets puff pastry, thawed
Strawberries, stems removed and sliced
Raspberries
Blackberries

PREPARATION
1. Preheat oven to 400ºF/200ºC, and prepare two cookie sheets with parchment paper.
2. In a bowl, mix cream cheese, sugar, and vanilla until fully combined.
3. Lightly flour the surface and roll out puff pastry on top to flatten.
4. Cut each sheet of puff pastry into 9 equal squares.
5. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch from the edge. This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
6. Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
7. Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
8. Repeat with the remaining pastry squares.
9. Bake for 15-20 minutes or until pastry is golden brown and puffed.
10. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/17674

MUSIC
So Far_Full.aif
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“Worms And Dirt” Poke Cake

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“Worms and Dirt” Poke Cake
Servings: 12

INGREDIENTS
Cake
1 box chocolate cake mix
1½ cup of water
⅓ cup vegetable oil
3 eggs

Dirt Topping/Filling
4 ounces pudding mix
2 cups milk
2 cups whipped cream
2 cups crushed cookies
2 cups gummy worms
Chocolate fudge sauce

PREPARATION
Preheat the oven to 350˚F/175˚C.
In a large bowl, add the chocolate cake mix, water, vegetable oil, and eggs and whisk until well combined.
Add the batter to a 9 x 13 inch oven proof baking dish, and bake for 25 minutes, or until a toothpick comes out clean.
Add the pudding mix and milk to a bowl, and whisk until well combined. Fold in the whipped cream and 1 cup of crushed cookies until evenly incorporated.
Let the cake rest for 20 minutes. Using the base of a wooden spoon, poke holes in the cake and fill with 1 cup of gummy worms.
Drizzle the cake with chocolate fudge sauce.
Use a spatula to spread the whipped cream and cookie mixture over the cake. Transfer to the fridge to chill for 1 hour.
Top the cake with remaining cup of gummy worms and crushed cookies.
Enjoy!

Recipe inspired by:
http://beyondfrosting.com/2016/11/21/oreo-dirt-poke-cake/

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Credits: https://www.buzzfeed.com/bfmp/videos/17073

MUSIC
Cirque Miniature
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Vegan Pulled Pork Sandwiches

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VEGAN PULLED PORK SANDWICHES
Servings: 6

INGREDIENTS
2 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
3 cups jackfruit, either fresh or canned
2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cayenne pepper
1 teaspoon vegan Worcestershire
1 teaspoon liquid smoke
2 cups vegetable stock
½ cup vegan barbecue sauce

FOR SERVING
6 vegan buns
Vegan coleslaw

PREPARATION
Preheat your oven to 350ºF/180ºC.
If using fresh jackfruit, line your work surface with plastic wrap.
Oil a large knife and cut the jackfruit in half, then into quarters.
Carefully remove the core of the jackfruit by cutting into it at an angle.
Pull each fruit out and remove its seeds and outer coating.
Rinse the fruit thoroughly.
Heat the oil over medium heat in a large pan or Dutch oven.
Add the onions and garlic, and cook until translucent.
Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
Spread the jackfruit on a prepared baking sheet and bake at 350ºF/180ºC for 45 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
Pour the vegan barbecue sauce over the jackfruit, mix and return to the oven for 15 minutes.
Serve warm on vegan buns with vegan coleslaw.

Inspired by: http://www.moreveganblog.com/2014/06/28/bbq-pulled-jackfruit

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Credits: https://www.buzzfeed.com/bfmp/videos/16693

MUSIC
Beautiful Zooland
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Ice Cream Sandwich Cake

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ICE CREAM SANDWICH CAKE
Servings: 9

INGREDIENTS
12 ice cream sandwiches
2 pints of chocolate ice cream, softened
1 8-ounce container whipped topping
12 sandwich cookies, crushed

PREPARATION
1. In an 8×8-inch square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
2. Top layer of sandwiches with a layer of chocolate ice cream. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream. Freeze for 1 hour.
3. For the icing, combine whipped topping with crushed sandwich cookies until well mixed and cover frozen cake.
4. Garnish with more crushed sandwich cookies and serve immediately or freeze.
5. Enjoy!

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Credits: https://www.buzzfeed.com/bfmp/videos/17688

MUSIC
River Rapids Ride
Licensed via Warner Chappell Production Music Inc.

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Rainbow Sprinkle Cinnamon Rolls

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Rainbow Sprinkle Cinnamon Rolls
Servings 7-10

INGREDIENTS
Dough
1¼ cup warm water
1 package active dry yeast
1 box vanilla cake mix
2 ¼ cups flour, divided
2 tablespoons rainbow sprinkles

Filling
6 tablespoons butter, softened
2 teaspoons cinnamon sugar
¾ cup brown sugar
2 tablespoons rainbow sprinkles

Frosting
2 cups powdered sugar
3 tablespoons milk

PREPARATION
1. Pour yeast evenly over the warm water and let it bloom for 5 minutes.
2. In a bowl, combine cake mix and 2 cups of flour, then pour in the yeast mixture. Stir until it starts to come together, then add the sprinkles. Gently knead the dough together into a ball.
3. Cover with a towel and let the dough rise for 1 hour in a warm place.
4. Preheat oven to 350˚F/180˚C.
4. Place dough on a floured surface and sprinkle with remaining ¼ cup of flour. Knead until it is no longer sticky (some extra flour may be needed).
5. Roll out the dough into an oval shape and spread butter on one side of the dough. Then, dust with cinnamon, brown sugar, and rainbow sprinkles.
6. Starting at the bottom of the widest end, roll dough and cut into 1½- to 2-inch pieces and place in a baking dish. Cover with plastic wrap, and rest for 30 minutes. Bake for 15 minutes, or until golden brown.
7. To make the frosting, mix powdered sugar and milk in a bowl until smooth.
8. Drizzle rolls with frosting and extra sprinkles.
9. Enjoy!

Inspired by Betty Crocker: bettycrocker.com

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Credits: https://www.buzzfeed.com/bfmp/videos/16935

MUSIC
Licensed via Audio Network

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