Cookies And Cream Macarons

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Now THIS is the Oreo of my DREAMS! I’m in heaven!

Here is what you’ll need!

Cookies and Cream Macarons
Servings: 10

INGREDIENTS
3 eggs whites, room temperature
¼ cup sugar
1¼ cups powdered sugar
¾ cup superfine almond flour
¼ cup crushed chocolate cookies
2 tablespoons dark cocoa powder
½ teaspoons black food coloring

2 cups of powdered sugar
1 cup of softened butter
1 teaspoons of vanilla
2 tablespoons of milk
½ cup cookies and cream filling

PREPARATION
1. Preheat oven to 285ºF/140ºC.
2. In a medium bowl, beat the egg whites until frothy.
3. Keep beating and slowly add sugar until stiff peaks form.
4. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
5. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
6. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
8. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
9. 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.
10. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
11. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
13. Let rest for 10 minutes before filling. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
14. Macarons are best kept refrigerated until serving.
15. Enjoy!

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Chocolate Decadence
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Buffalo Chicken Totchos

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Buffalo Chicken Totchos
Servings: 8-10

INGREDIENTS
2 pounds frozen tater tots

Buffalo Chicken
2½ cups rotisserie chicken, shredded (bones and skin discarded)
Salt, to taste
Pepper, to taste
¾ cup buffalo sauce
2 green onions, thinly sliced

Cheese Sauce
1½ cups shredded sharp cheddar cheese
1 tablespoon cornstarch
1 cup evaporated milk
1 tablespoon buffalo sauce

Garnish
6 strips smoked bacon, cooked and diced
¼ cup blue cheese dressing
1 green onion, thinly sliced
Salt, to taste
Pepper, to taste

PREPARATION
Preheat oven to 425°F/220°C.
Arrange tater tots on a 11×17-inch nonstick baking sheet. Bake the tater tots according to package directions, about 20-25 minutes, flipping halfway.
While the bacon and tater tots cook, prepare your buffalo mixture and cheese sauce.
In a mixing bowl, season chicken lightly with a pinch of salt and pepper. To the bowl, add the green onions and buffalo sauce. Mix well and keep warm.
In a pot, combine cheddar cheese and cornstarch. Stir until cheese is well coated with the cornstarch. Set the saucepan set over medium heat, adding in evaporated milk and buffalo sauce.
Bring sauce to simmer, whisking constantly until cheese has melted and sauce has thickened, about 5-8 minutes. Set aside and keep warm over very low heat. Stirring occasionally to prevent burning.
Once crispy, remove bacon from oven. Place strips on top of a paper towel to strain excess fat. Chop strips into a rough dice. Set aside
Remove tater tots from the oven once lightly browned on the bottom. Lightly season with a pinch of salt and pepper.
To assemble totchos, layer tater tots followed by the cheese sauce and buffalo chicken onto your serving platter.
Garnish with blue cheese dressing, remaining buffalo sauce, bacon and remaining green onions.

Inspired By:
http://www.seriouseats.com/recipes/2010/09/cheese-sauce-for-cheese-fries-and-nachos.html

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Peanut Butter Banana Brownies

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PEANUT BUTTER BANANA BROWNIES
Servings: 8-10

INGREDIENTS
2 ripe bananas
1 cup sugar
½ cup, plus 1 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
¾ cup flour
¼ cup, plus 1 tablespoon cocoa powder
⅛ teaspoon salt
½ cup smooth peanut butter

PREPARATION
Preheat oven to 350°F/180°C.
In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined. Add the flour, salt, and cocoa powder, and whisk until fully incorporated.
Use the remaining 1 tablespoon of butter to grease a 9×9-inch baking tray.
Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray.
Pour batter into prepared baking dish.
Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter.
Bake for 25-30 minutes, until center no longer jiggles when pan is shaken.
Allow brownies to cool completely before cutting.

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BBQ Chicken Corn Dogs

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Here is what you’ll need!

BBQ Chicken Corn Dogs
Servings: 3

INGREDIENTS
2 cups shredded chicken
1 cup barbecue sauce
1 cup flour
1 cup cornmeal
¼ cup sugar
4 teaspoons baking soda
1 teaspoon salt
½ teaspoon pepper
1 egg
1 cup milk
Oil, for frying
Barbecue sauce

PREPARATION
In a bowl, mix the shredded chicken with the barbecue sauce.
On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
Freeze for 1 hour, or until solid.
In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
Add the egg and milk, and mix until combined. Set aside for 20 minutes.
Pour mixture into a cup.
In a large pot or Dutch oven, heat oil to 350°F/180°C.
Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
Dip the chicken skewer into the cornmeal batter until completely coated.
Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
Place on a paper towel to drain.
Serve with BBQ sauce, and enjoy!

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Acupuncture_Main
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This Place Is Slaying The Vegan Game

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Credits: https://www.buzzfeed.com/bfmp/videos/18634

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EXTERNAL CREDITS
By Chloe

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Creamy Broccoli Chicken Alfredo Lasagna

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Broccoli Chicken Alfredo Lasagna
Servings: 6-8

INGREDIENTS

Alfredo Sauce
¼ cup butter
1½ tablespoon garlic, minced
2 ½ cups heavy cream
½ teaspoon black pepper
¾ cup Parmesan cheese, grated

Lasagna
9 cooked lasagna noodles
1 rotisserie chicken, shredded
2 cups broccoli, chopped
2 cups mozzarella cheese

PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. In a saucepan, melt butter, add garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
3. Add Parmesan cheese and keep stirring until sauce has thickened.
4. Spread a generous spoonful of sauce on the bottom of a 9×13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
5. Cover with foil and bake for 45 minutes. Remove foil after the first 30 minutes to brown the cheese.
6. Enjoy!

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Neapolitan Brownie Bombe

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Neapolitan Brownie Bombe
Servings: 12

INGREDIENTS
2 packages brownie mix, divided
⅔ cup vegetable oil, divided
⅔ cup water, divided
2 egg, divided
1½ quarts strawberry ice cream, softened
1 quart vanilla ice cream, softened
½ quart chocolate ice cream, softened
Cocoa powder

PREPARATION
Preheat your oven to 350ºF/180ºC.
In a medium bowl, mix 1 package of the brownie mix, ⅓ cup oil, ⅓ cup water, and one egg until just combined.
Pour the mix into a half sheet pan lined with parchment paper, and spread with a spatula until even.
Repeat with the other brownie mix and bake for 13 to 15 minutes, until the brownies are fudgy yet firm, and let cool.
Once cool, cut one pan of the brownies into 4 rectangular shapes, 8 triangular shapes, and one circle.
Line a large glass mixing bowl with plastic wrap and fit the brownies into it like a puzzle, placing the circular one on the bottom and working around it.
Once the inside is covered, press down firmly on all the brownies until the outer shell forms. Make sure there are no openings in the outer layer.
Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula.
Cover with plastic wrap and press a smaller bowl into the ice cream. Freeze for 3 hours, until the strawberry layer is solid.
Unwrap and repeat with the vanilla ice cream, covering it well and pressing the smallest bowl into it and freezing for two hours.
While freezing, cut a circle into the other pan of brownies the circumference of the large bowl.
Uncover the now frozen vanilla layer, fill the divot with chocolate ice cream, and cover with the cut circle of brownie. Eat the brownie leftovers or save for another bombe!
Press the circle to secure it and freeze the completed bombe for one hour.
Carefully remove the bombe from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl.
Once you can lift the bowl up easily, uncover the dome-shaped bombe and dust with cocoa powder.
Enjoy!

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Stylus_Main
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1 Rotisserie Chicken, 4 Lunches

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Here is what you’ll need!

1 Rotisserie Chicken, 4 Lunches

INGREDIENTS
1 rotisserie chicken, shredded

Chicken Ranch Wrap
Servings: 1

INGREDIENTS
1 whole wheat tortilla
2 slices provolone cheese
1 leaf romaine lettuce
½ cup shredded chicken
6 cherry tomatoes, sliced in half
2 tablespoons ranch dressing

PREPARATION
1. Place two slices of provolone on a whole wheat tortilla, followed by lettuce, shredded chicken, sliced tomatoes and ranch dressing.
2. Roll into a wrap and place in a reusable container with fruits and veggies for sides.
3. Enjoy!

Zesty Chicken Pasta Salad
Servings 1

INGREDIENTS
1 cup cooked bowtie pasta
½ cup shredded chicken
¼ cup cucumber, diced
¼ cup celery, diced
¼ cup sliced black olives
6 cherry tomatoes, sliced in half
½ cup carrots, julienned
3 tablespoons Italian dressing

PREPARATION
1. In a bowl, combine pasta, chicken, cucumber, celery, black olives, sliced tomatoes, carrots, and Italian dressing.
2. Mix well and pour pasta salad into a reusable container. Pack with fruits and veggies for sides.
3. Enjoy!

Chicken Salad Sandwich
Servings 1

INGREDIENTS
½ cup shredded chicken
2 tablespoons celery, diced
1 tablespoon white onion, finely diced
6 cherry tomatoes, sliced in half
2 tablespoons apple, diced
3 tablespoons Greek yogurt
Salt, to taste
Pepper, to taste
2 pieces whole wheat bread
1 leaf romaine lettuce

PREPARATION
1. In a bowl, combine chicken, celery, onion, sliced tomatoes, apple, yogurt, salt and pepper.
2. Spread the chicken salad on one of the pieces of bread and place the lettuce on the other piece. Top with desired condiments and bring the two pieces of bread together. Cut in half and place in a reusable container with some fruits and veggies.
3. Enjoy!

Mini Tacos
Servings 1

INGREDIENTS
½ cup shredded chicken
2 small flour tortillas
2 tablespoons white onion, finely diced
6 cherry tomatoes, sliced in half
½ cup cooked Spanish rice
¼ cup black beans
¼ cup shredded lettuce
¼ cup Mexican blend cheese
¼ cup salsa

PREPARATION
1. Place shredded chicken in a reusable container and fold flour tortillas and place on top of the chicken. Add onions, tortillas, cooked Spanish rice, black beans, lettuce, and cheese using cupcake tin liners to separate toppings. Place salsa in a small reusable container.
2. Enjoy!

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Summer Berry Buckle

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Summer Berry Buckle
Servings: 10

INGREDIENTS
½ cup butter, softened
½ cup sugar
¼ cup brown sugar
3 eggs
1 teaspoon vanilla
1½ cups flour
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon baking powder
4½ cups mixed berries (blackberries, blueberries, raspberries)
Powdered sugar

PREPARATION
Preheat oven to 350°F/180°C.
Grease a 9-inch cake pan with butter.
In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
Add the eggs one at a time, then add the vanilla. Whisk until combined.
Fold in the flour, salt, cinnamon, and baking powder until combined.
Fold in the berries.
Bake for 40 minutes, or until golden brown.
Cool for 30 minutes before serving.
Sprinkle with powdered sugar, and enjoy!

Adapted from NY Times https://cooking.nytimes.com/recipes/1017644-summer-berry-buckle

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Happy Hurry_Main
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Sloppy Joe Sliders

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Sloppy Joe Sliders
Servings: 6-12

INGREDIENTS
1 pound ground beef
1 teaspoon salt
½ teaspoon pepper
½ white onion, diced
1 clove garlic, minced
¾ cup ketchup
2 teaspoons mustard
1 teaspoon Worcestershire
2 teaspoons brown sugar
1 pack dinner rolls
½ cup shredded cheddar cheese
2 tablespoons butter, melted
Sesame seeds

PREPARATION
Preheat oven to 350°F/180°C.
In a saucepan over medium heat, add the ground beef and sprinkle with salt and pepper.
Using a spoon, break up the meat and stir until browned. Add the onion and garlic and continue to cook until the onions are translucent.
Add the ketchup, mustard, Worcestershire, and brown sugar.
Stir until the meat is fully cooked and sauce is evenly combined. Set aside.
Cut the dinner rolls in half and place the bottom half in a baking pan.
Top with meat and sprinkle with cheese. Place the top of the rolls back on top.
Brush the rolls with melted butter and sprinkle with sesame seeds.
Bake for 10 minutes, or until rolls are toasted and cheese is melted.
Serve and enjoy!

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Boogie Days
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