Banana Bread Ice Cream Cake

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Banana Bread Ice Cream Cake
Servings: 10

INGREDIENTS
3 bananas
¼ cup butter, melted
1 egg
½ cup sugar
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking soda
Pinch of salt
2 cups vanilla Ice cream, softened
2 cups chocolate ice cream, softened

PREPARATION
1. Preheat the oven to 350°F (180°C).
2. In a bowl, mash the bananas with a fork.
3. Add in the melted butter, egg, sugar, and vanilla, and mix until combined.
4. Add in the flour, baking soda, and salt, and mix again until just combined.
5. Pour the batter into a loaf pan and bake for 50 minutes, or until cooked through.
6. Once cool, take the banana bread out of the pan and slice into three horizontal layers, widthwise.
7. Line the loaf pan with plastic wrap and place the bottom layer of bread in the pan.
8. Top the bread with the softened vanilla ice cream and spread evenly with a spoon.
9. Place the middle layer of bread on top of the vanilla ice cream.
10. Top the middle layer with chocolate ice cream and spread evenly with a spoon.
11. Place the top of the banana bread on top and cover with the plastic wrap.
12. Freeze for one hour or or overnight.
13. Slice and serve.
14. Enjoy!

15. Inspired by: http://www.simplyrecipes.com/recipes/banana_bread/
16. Inspired by: http://www.foodnetwork.com/recipes/ree-drummond/ice-cream-layer-cake-3199312

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Buffalo Cauliflower

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Buffalo Cauliflower
Servings: 4

INGREDIENTS
1 head of cauliflower
¾ cup flour
¾ cup milk/milk alternative
1 teaspoon paprika
2 teaspoon garlic powder
1 teaspoon salt
½ teaspoon pepper
¼ cup buffalo/hot sauce
2 tablespoon coconut oil/vegetable oil
1 tablespoon honey

PREPARATION
1. Preheat oven to 450˚F (230˚C).
2. Break the head of cauliflower into florets, about 1½-inch wide.
3. In a large mixing bowl, add the flour, paprika, garlic powder, salt, pepper, and milk, and stir until well-combined.
4. Add the cauliflower florets to the batter, making sure each piece is evenly coated.
5. Bake for 20 minutes, flipping halfway.
6. In a small mixing bowl, combine the hot sauce, vegetable oil, and honey, and stir until evenly combined.
7. Brush the hot sauce mixture on cauliflower and bake for an additional 20 minutes.
8. Enjoy!

Inspired by: http://gimmedelicious.com/2016/01/31/baked-buffalo-cauliflower-wings/

https://www.peta.org/recipes/spicy-buffalo-cauliflower-wings/

http://allrecipes.com/recipe/239616/buffalo-cauliflower/

https://dashingdish.com/recipe/crispy-buffalo-cauliflower

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Healthy & Hearty Black Bean Soup

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Healthy & Hearty Black Bean Soup
Servings: 6

INGREDIENTS
2 tablespoons olive oil
1 onion, diced
2 stalks celery, chopped
1 carrot, chopped
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and diced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cumin
4 15-ounce cans of black beans, drained and rinsed
4 cups of vegetable stock
1 bay leaf
Avocado, chopped, to serve
Queso fresco, crumbled, to serve
Cilantro, chopped, to serve
Tortilla chips, crumbled, to serve

PREPARATION
1. Heat olive oil in a large stock-pot or dutch oven over medium-high heat until the oil begins to shimmer.
2. Add onions, celery, carrot, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
3. Add garlic, salt, and pepper, and continue to cook for an additional 10 minutes until vegetables are soft and the onions are translucent.
4. Add cumin, black beans, vegetable stock, and the bay leaf. Bring to a boil then reduce to a simmer.
5. Cover the pot and cook over low heat for 30 minutes until the beans are very tender.
6. Remove the bay leaf. Transfer about 4 cups of the soup to a blender and puree until smooth, being careful not to splatter hot soup all over yourself and kitchen.
7. Pour blended soup back into the pot and mix to incorporate.
8. Keep over low heat until ready to serve. Garnish with fresh avocado, queso fresco, chopped cilantro, and tortilla chips.
9. Enjoy!

10. Inspired by
11. http://cookieandkate.com/2016/spicy-vegan-black-bean-soup/
12. http://newleafwellness.biz/2016/09/29/crockpot-vegetarian-black-bean-soup-panera-copycat/#_a5y_p=5819824

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Chili Chicken-Stuffed Parathas

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Chili Chicken-stuffed Parathas
Makes 5 parathas

INGREDIENTS
1 tablespoon oil
1 tablespoon garlic ginger paste
1 red chili, diced
1 onion, diced
1 tomato, chopped
1 teaspoon chili powder
1 teaspoon turmeric
1 tablespoon garam masala
1 teaspoon salt
1 teaspoon pepper
400 grams shredded chicken, cooked
Small bunch of coriander, chopped

10 parathas, defrosted

PREPARATION
1. Heat the oil in a large saucepan over a medium heat.
2. Fry the garlic and ginger paste for a couple of minutes.
3. Stir in the chili and onion and fry for about 5 minutes, until soft.
4. Add the tomato, followed by the chili powder, turmeric, garam masala, salt, and pepper.
5. Fry for another few minutes stirring continuously.
6. Stir in the chicken and coriander and mix until evenly coated.
7. Set the pan aside.
8. In a smaller pan over medium heat, place on a paratha. Spoon on some of the chicken mix and place another paratha on top.
9. Carefully seal the sides with your fingers, being careful not to touch the pan.
10. Cook for a few minutes on each side until crisp and golden brown.
11. Slice the parathas in half and serve with chutneys, raitas, or any other dips of your choice.
12. Enjoy!

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Fish Fingers With Avocado Dip

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Fish Fingers With Avocado Dip
Servings: 6

INGREDIENTS
Fish Fingers
1½ pounds white fish fillets
1½ cups bread crumbs
2 tablespoons chopped parsley
1 lemon, zested
⅓ cup all-purpose flour
3 large eggs, whisked

Avocado Dip
2 avocados
1 cup plain Greek yogurt
¼ cup lime juice
¼ cup olive oil
¼ cup cilantro
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 400˚F (200˚C).
2. Cut white fish fillets into 3×4-inch long strips. Set aside.
3. In a small bowl, combine bread crumbs, parsley, and lemon zest.
4. Place the flour and eggs in two separate bowls.
5. Coat each fish strip with the flour, then eggs, and then bread crumbs.
6. Transfer strips to baking sheet and bake for 15 minutes, flipping halfway and until golden brown.
7. Combine the avocados, yogurt, lime juice, olive oil, cilantro, salt, and pepper in a food processor and blend until smooth.
8. Serve with baked fish fingers.
9. Enjoy!

10. INSPIRED BY
11. https://healthylittlefoodies.com/fish-fingers-with-an-avocado-dip/
12. http://saltandwind.com/recipes/480-baked-sweet-potato-fries-cilantro-avocado-dipping-sauce-recipe

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Homemade Butter Chicken

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Indian-style Butter Chicken
Servings: 4

INGREDIENTS
Marinade
600 grams boneless, skinless chicken breasts
100 grams natural yogurt
2 tablespoons garlic and ginger paste
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon cumin

Sauce
50 grams butter
1 onion, finely chopped
1 tablespoon tomato purée
2 tablespoons garlic and ginger paste
¼ teaspoon cloves
2 tablespoons chili powder
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon salt
300 milliliters double cream

PREPARATION
1. Preheat the oven 220˚C (430˚F).
2. On a cutting board, slice the chicken into bite size pieces.
3. Combine the chicken with the rest of the marinade ingredients in a bowl. Mix until evenly coated, then refrigerate for at least 1 hour.
4. Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
5. Bake for about 15 minutes, until slightly dark brown on the edges.
6. Heat butter in a large pot over medium heat, then sauté the onions and tomato purée, until tender but not browned.
7. Add the spices and fry for about 30 seconds to release their aromatics and flavor, stirring constantly.
8. Pour in the cream and mix it well with the onion and spices.
9. When the cream mixture is bubbling, add in the chicken and cook for another 2-3 minutes.
10. Serve with rice and naan bread!

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4 Hacks For Avocado Lovers

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4 HACKS FOR ANY AVOCADO LOVER

INSTRUCTIONS
Check Ripeness
Check under the stem (remove and look). Bright green means it’s ready, Yellow means it’s under ripe Dark brown means it’s overripe

Speed Up Ripening Process
Place it in a paper bag with bananas and apples.
OR
Wrap in aluminum foil, put it in the oven at 200ºF for 10 minutes – 1 hour depending on how hard it is. Allow it to cool before eating.

3. Freeze & Save Them
Mash avocado, add 1 tsp of lemon juice for every avocado mashed. Spread mixture evenly in an ice cube tray and freeze until ready to use or up to 3 months.
OR
Halve an avocado, brush the flesh of each half with lemon juice then freeze whole in a ziplock bag, good for up to 3 months. When ready to use, remove from freezer and allow to thaw for about 15 minutes, then peel the skin off and avocado is ready to use!

4. Regrow Them!
Remove the pit from an avocado.
Rinse and dry.
Put 3-4 toothpicks at the widest part of the pit.
Suspend the pit over a glass of water with the pointed end of the avocado pointing up. Water should cover about an inch of the pit.
Put in a warm place for about 2-6 weeks. Make sure to keep the water level constant.
During that time, roots and a stem should sprout.
When the stem gets to be about 6 inches long, cut it in half. Then let the stem grow leaves again and transfer the little seedling to a pot with loose, sandy soil. Leave the top half of the pit out of the soil, while covering the roots and bottom half of the pit.
Lightly water it frequently and make sure it gets plenty of sunlight.
To help the plant grow bigger, take off the newest top leaves when a new stem grows.

Sources:
http://www.thekitchn.com/use-this-simple-trick-to-determine-whether-an-avocado-is-ripe-inside-tips-from-the-kitchn-172933
https://www.bustle.com/articles/141616-how-do-you-know-when-avocados-are-ripe-look-for-these-3-signs
https://books.google.com/books?id=AsVbAwAAQBAJ&pg=PT20&lpg=PT20&dq=avocado+under+stem+green+color&source=bl&ots=6UePMGZbz2&sig=0ao5UqAbUqJujdxGpmdTszzFy1Y&hl=en&sa=X&ved=0ahUKEwiyguPcus_UAhVL4GMKHcxMC9U4ChDoAQg5MAQ#v=onepage&q=avocado%20under%20stem%20green%20color&f=false
https://www.avocadocentral.com/how-to/how-to-ripen-avocados
http://australianavocados.com.au/how-to/how-ripen-your-avocado
https://books.google.com/books?id=xfB99Kf38MwC&pg=PA126&dq=ripen+avocado+with+apple+and+banana&hl=en&sa=X&ved=0ahUKEwjA9PXOwM_UAhUD0mMKHWU1CRQQ6AEILDAB#v=onepage&q=ripen%20avocado%20with%20apple%20and%20banana&f=false
http://www.thekitchn.com/can-you-really-ripen-an-avocado-in-just-10-minutes-223006
http://www.huffingtonpost.com/purewow/how-to-ripen-an-avocado-i_b_9721240.html
http://www.wideopencountry.com/clever-food-hack-can-ripen-avocado-just-10-minutes/
http://www.hgtv.com/outdoors/flowers-and-plants/vegetables/how-to-grow-an-avocado-tree-guac-n-roll
https://www.californiaavocado.com/how-tos/your-own-avocado-tree
https://www.buzzfeed.com/hannahloewentheil/genius-avocado-hacks?utm_term=.mg2BlYyWr#.fr9yV7rNG

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Pineapple Upside Down Pancakes

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Pineapple Upside Down Pancakes With Pineapple Syrup
Servings: 4-5

INGREDIENTS
2 cups flour
2 teaspoons baking powder
1½ teaspoons baking soda
½ teaspoon salt
¼ cup sugar
1½ cups milk
½ teaspoon vanilla extract
½ cup butter, plus additional for frying
¼ cup brown sugar
1½ ounces spiced rum, optional
1 20-ounce can pineapple rings with juice (we got about ½ cup of juice once separated from the fruit)
Maraschino cherries

PREPARATION
1. To a large mixing bowl, add flour, baking powder, baking soda, salt, and sugar. Mix until thoroughly combined. Create a small well in the middle of the the dry ingredients. Add milk, half of the reserved pineapple juice, ¼ cup melted butter, and vanilla extract. Whisk until ingredients combine to form a lumpy batter. Set aside while you make the pineapple syrup.
2. Add the remaining ¼ cup of butter to small sauce pan over medium heat. Once butter is melted, add brown sugar, the remaining pineapple juice, and rum. Bring ingredients to a boil allowing for the sugar to melt and caramelize. Once mixture is smooth and has the consistency of syrup, remove from heat and set aside.
3. Melt a small amount of butter in a frying pan over medium heat and add a slice of pineapple. Cook pineapple ring until lightly caramelized on one side, about 2 minutes, before flipping it.
4. Once flipped, fill the core of the pineapple with 1-2 maraschino cherries before pouring about ¼ cup of the pancake batter over. Cook until the edges start to set and the top begins to bubble, about 2 minutes, before carefully flipping the pancake–revealing the pineapple underneath. Cook for an additional 90 seconds to 2 minutes until the pancake is cooked through.
5. Store cooked pancakes in a 200˚F (90˚C) oven until ready to serve.
6. Serve pancakes warm with reserved pineapple syrup.
7. Enjoy!

8. Inspired By:
9. http://tiphero.com/upside-down-pineapple-pancakes/
10. http://www.epicurious.com/recipes/food/views/pineapple-upside-down-pancakes-394710
11. http://www.grandbaby-cakes.com/2015/04/pineapple-upside-down-pancakes/

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Baked Chicken Fries

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Baked Chicken Fries
Servings: 4-5

INGREDIENTS
4 boneless, skinless chicken breasts
2 cups plain bread crumbs
1 cup flour
5 eggs, beaten
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon pepper

PREPARATION
1. Preheat oven to 375˚F (190˚C).
2. Slice chicken breast in half, and cut into thin strips about the thickness of a french fry.
3. Season bread crumbs with salt, garlic powder, onion powder, paprika, dried basil, dried oregano, and pepper. Mix well.
4. Dredge chicken strips in the flour first, then cover in egg, and coat with bread crumbs.
5. Place on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway.
6. Enjoy!

7. Inspired by https://www.hungryforever.com/copycat-burger-king-chicken-fries-recipe/
8. and
9. http://wishfulchef.com/oven-baked-buttermilk-chicken-strips/

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6 Ways To Make Better Boxed Brownies

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6 Ways To Make Better Boxed Brownies
Servings: 9

INGREDIENTS
1 box brownies, prepared according to package
2 cups flour
1 cup brown sugar
1 cup butter, softened
1 teaspoon salt
1 teaspoon vanilla
1 cup chocolate chips

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Sprinkle flour on a baking sheet and bake for 5 minutes to kill any lingering bacteria.
3. In a medium bowl mix together the flour, sugar, butter, salt, vanilla, and chocolate chips.
4. Pour cookie dough on top of baked and cooled brownies.
5. Spread evenly with a spatula and cool in the refrigerator.
6. Slice and enjoy!

Turtle Brownies
Servings: 9

INGREDIENTS
1 box brownies, prepared according to package
16 soft caramel candies
½ cup chopped nuts
½ cup mini chocolate chips

PREPARATION
1. Press caramels into the brownie batter.
2. Sprinkle the top with chopped nuts and chocolate chips.
3. Bake according to package.
4. Slice and enjoy!

Cream Cheese Brownies
Servings: 9

INGREDIENTS
1 box brownies, prepared according to package
8 ounces cream cheese, softened
⅓ cup sugar
1 egg
1 teaspoon vanilla

PREPARATION
1. In a small bowl mix the cream cheese filling ingredients.
2. Pour the cream cheese mixture onto brownie batter and swirl into batter with a knife.
3. Bake according to package.
4. Slice and enjoy!

Cookies And Cream Brownies
Servings: 9

INGREDIENTS
1 box brownies, prepared according to package
9 chocolate sandwich cookies

PREPARATION
1. Press cookies into brownie batter before baking.
2. Slice and enjoy!

Peanut Butter Swirl Brownies
Servings: 9

INGREDIENTS
1 box brownies, prepared according to package
½ cup peanut butter

PREPARATION
1. Swirl peanut butter into brownie batter and bake according to package.
2. Slice and enjoy!

S’mores Brownies
Servings: 9

INGREDIENTS
1 box brownies, prepared according to package
1 cup mini marshmallows
1 chocolate bar, broken into pieces
½ cup graham cracker crumbs

PREPARATION
1. Sprinkle marshmallows, chocolate, and graham cracker crumbs on baked brownies.
2. Broil in the oven for two minutes or until marshmallows are toasted.
3. Slice and enjoy!

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