Magic Chocolate Ball

Use this link to buy the Magic Chocolate Ball: http://bit.ly/2vEMfv6
PS! We make a little $ if you use the link above!

Here is what you’ll need!

Inspired By: Byron Talbott’s Chocolate Ball: https://www.youtube.com/watch?v=UOjY61tlh98
Byron Talbott’s Facebook Page: https://www.facebook.com/byron.talbott/

Magic Chocolate Ball
Servings: 2

INGREDIENTS
8 ounces milk chocolate, chopped or in chips
2 brownies, prepared as desired
Assorted berries, to serve
Ice cream, to serve
8 ounces dark chocolate 70% cacao higher, chopped
1 cup heavy cream

PREPARATION
1. Melt the milk chocolate in a microwave in 20-second intervals, stirring in between each until smooth.
2. Open a 6-inch fillable ornament, then pour the chocolate into one of the halves.
3. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. You may have to shake a bit to eventually get the chocolate to fill in any holes.
4. Place the ball the freezer, then flip it after two minutes. Repeat this 2-3 times. The chocolate should be set by then. Freeze for at least 30 minutes.
5. Remove the ball from the freezer. Making sure to be extremely careful, open the ornament. Making sure you work quickly and that you don’t touch the ball for too long with your warm hands, remove the ball from the other half. If you want to be extra safe, place the ball back into the freezer in a bowl until it’s ready for the next step.
6. Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
7. Twist back and forth with a gentle motion, making sure that you’re not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
8. On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top.
9. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
10. Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
11. Pour the chocolate sauce over the ball in a circular motion.
12. Enjoy!

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Spicy Brown Sugar Pineapple-Glazed Ribs

“I love ribs!”

Here is what you’ll need!

JERK BABY BACK RIBS WITH PINEAPPLE SALSA

Serves 8 (when using two 2-pound racks of baby back ribs).

INGREDIENTS

JERK SPICE
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground allspice
1 tablespoon kosher salt
2 teaspoons ground nutmeg
2 teaspoons cascabel or ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cayenne pepper
1 teaspoon freshly ground pepper
Combine all spices in a bowl.

WET JERK MARINADE
½ cup cider vinegar
½ cup water
¾ cup soy sauce
¾ cup canola oil
1 cup sliced red onions
¼ cup sliced jalapeño peppers or 1 tablespoon diced Scotch bonnet peppers, stems and seeds removed
Combine all ingredients in a medium bowl.

HABANERO VINEGAR
1 habanero chile, stems and seeds removed
1 cup white wine vinegar
Puree habanero chile with white wine vinegar in a food processor. Pour into a bowl.

PINEAPPLE GLAZE
2 6-ounce cans pineapple juice
¼ cup brown sugar
Combine pineapple juice and brown sugar in a small saucepan. Bring to a boil and cook over medium heat until sauce is thick and reduced to about one third.

PINEAPPLE SALSA
½ pineapple, core included, chopped (about 2½ cups)
1/3 cup red onion, diced
1/3 cup jalapeño peppers, diced
1/3 cup red pepper, diced
1/3 cup cilantro, chopped
2 tablespoons canola oil
Juice of 1 lime
Salt to taste

PREPARATION

1. Combine all ingredients in a medium bowl. Refrigerate until use. 2. Wash ribs and remove thin membrane covering the back. Coat ribs evenly with Jerk Spice. Arrange in a 17-by-12-by-1-inch baking pan. Pour Wet Jerk Marinade over ribs. Cover baking pan with foil and refrigerate overnight. Remove racks of ribs from marinade, and bring to room temperature, about 30 minutes. Brush ribs with 3. Habanero Vinegar. Prepare grill for cooking over indirect heat with medium-hot charcoals (moderate heat for gas grill).
4. Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath or with shutoff burner if using gas grill.
5. Cook, covered with lid, until tender, 1½ to 2 hours. If using charcoal grill, add coals as needed to maintain medium heat.
6. After 45 minutes, brush ribs with Pineapple Glaze. Brush two or three more times before serving.
7. Ribs are done when meat is well-browned and has shrunk back from the ends of the bones.
8. Transfer to a cutting board and let stand for 5 minutes before cutting into individual ribs.
9. Garnish with Pineapple Salsa.

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Credits: https://www.buzzfeed.com/bfmp/videos/23350

MUSIC
Licensed via Audio Network

STILLS
Bars of milk chocolate…
DEA / PRIMA PRESS/Getty Images
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VIDEO
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EXTERNAL CREDITS
Mishelle Martin

+
Chef Tanya Holland
http://www.brownsugarkitchen.com/
+
Vanessa Parrish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ

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This Pineapple Fried Rice Is So Fresh

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Here is what you’ll need!

Pineapple Fried Rice
Servings: 2

INGREDIENTS
1 pineapple
8 tablespoons vegetable oil, divided
2 eggs, beaten
200 grams king prawns
3 cloves garlic, minced
1 red chili, finely diced
1 onion, finely chopped
400 grams cooked rice
150 grams mixed vegetables
1 tablespoon fish sauce
Juice of 1 lime
2 spring onions, finely chopped

PREPARATION
1. Using a sharp knife carefully cut the pineapple in half lengthways.
2. Using the tip of a knife, cut around the edge of the pineapple being careful not to cut through the skin.
3. Slice down and across the pineapple flesh then scoop out the pineapple cubes with a spoon.
4. Discard the core and set the flesh aside.
5. In a large wok, heat 2 tablespoons of oil over a medium heat. Fry the beaten eggs in a hot wok.
6. Once cooked, push the eggs to a side and add in the prawns to the other side.
7. Fry until the prawns are just cooked. Remove eggs and prawns from the wok and set aside.
8. Heat the wok until smoking hot and pour in 6 tablespoons of oil.
9. Add the garlic, chilli, and onion and stir until fragrant.
10. Add in the rice and vegetables, and fry until rice turns slightly brown and the veggies are thoroughly cooked.
11. Add the cooked eggs and prawns, add in the fish sauce and the prepared pineapple flesh and stir until everything is well mixed together.
12. Serve in the empty pineapple halves, along with some lime juice and spring onions.
13. Enjoy!

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Best Ever Crispy Chicken Parmesan

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The Best Crispy Chicken Parmesan
Servings: 4

INGREDIENTS
2 boneless, skinless chicken breasts.
1 teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 cup flour
2 eggs
1 cup seasoned bread crumbs
2 cups marinara sauce
8 slices of fresh mozzarella
½ cup grated Parmesan
Basil, thinly sliced, to serve

PREPARATION
1. Preheat oven to 450°F (230°C).
2. Cut the chicken breasts in half widthwise to make 4 thin breasts.
3. Season the chicken with salt, pepper, and onion powder.
4. Coat the chicken in flour, then egg, and then bread crumbs.
5. Heat oil in a cast iron skillet and fry the chicken on both sides until brown, about 4 minutes each side. Transfer to a paper towel-lined plate to drain.
6. Place the fried chicken breasts in a baking dish. If they don’t fit side by side, gently overlap them.
7. Pour the marinara over the chicken and top with mozzarella slices and Parmesan.
8. Bake for 10-15 minutes, or until the cheese is browned and bubbling.
9. Serve with freshly chopped basil.
10. Enjoy!

Inspired by: https://www.buzzfeed.com/alixtraeger/chicken-parm-lasagna?utm_term=.ycJqVdm1J#.qmZBM9ln6

http://www.thekitchn.com/how-to-make-chicken-parmesan-243380

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5 Cooking Essentials

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Get everything in the links below! BTW, we make a little money if you buy through these links.

Cutting Board: http://bit.ly/2v05d3j
Knife: http://bit.ly/2wi9fnl
Skillet: http://bit.ly/2xm3jqn
Pot: http://bit.ly/2v0f9tG
Baking Sheet: http://bit.ly/2vToF0j

Here is what you’ll need!

For more info on how to sharpen your dull knives check out this video: https://www.youtube.com/watch?v=Wk3scs5FqCY
Additional info on which pan is right for you: https://www.youtube.com/watch?v=T7GK78FaHoY

Spaghetti and Meatballs
Servings: 4

INGREDIENTS

Tomato Sauce
1 onion, peeled and halved
1 28 ounce can crushed tomatoes
½ cup unsalted butter
1 teaspoon salt

Meatballs
1 pound ground pork
1 pound ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded Parmesan
1 cup panko
¾ cup parsley, finely chopped
2 tablespoons Worcestershire
1 egg
2 teaspoons salt
1 teaspoon black pepper

1 pound spaghetti
Parmesan, to serve

PREPARATION
1. Preheat the oven to 400˚F (200˚C).
2. Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat. Lower the heat and cook for 3. 45 minutes, until the onions are soft and starting to break apart..
4. In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
5. Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
6. Bake the meatballs for 16 minutes.
7. Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
8. Transfer the cooked meatballs to the sauce, and spoon over the pasta. Top with Parmesan, and enjoy!

Sauce recipe by Marcella Hazan
http://www.thekitchn.com/marcella-hazans-amazing-4ingre-144538

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6 Genius Chicken Hacks

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Don’t be a CHICKEN and try these 6 new hacks do make your chicken obsession less of a hassle!

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Welcome To The Show
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The Best Layered Lasagna Ever

The is the best recipe for classic lasagna, you NEED to make it tonight and have it be your new staple dish!

Here is what you’ll need!

The Best Classic Tomato Lasagna!
Servings: 12

INGREDIENTS
Bolognese
2 tablespoons olive oil
2 tablespoons butter
1 onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
1 pound ground beef
1 pound ground pork
½ cup tomato paste
Salt, to taste
Pepper, to taste
2 cups red wine
4 cups diced canned tomatoes

Ricotta Herb Mixture
15 ounces ricotta
½ cup basil, chopped
1 cup shredded Parmesan cheese
½ cup parsley, chopped
1 egg
Salt, to taste
Pepper, to taste

1 pound lasagna noodles, cooked
Mozzarella cheese, to taste
Parmesan cheese, to taste

PREPARATION
1. Preheat oven to 400°F (200°C).
2. Add olive oil and butter to a skillet on medium-high heat. Once warmed, add the carrot, onion, celery, and garlic. Cook, stirring occasionally, until golden brown.
3. Once the vegetables have caramelized, add in the ground beef, pork, salt, pepper, and tomato paste. Stir to combine, breaking up the pieces of meat, until the meat has browned.
4. Once the sauce is dark brown and starting to stick slightly to the bottom of the pan, add the red wine. Scrape the bottom of the pan with a wooden spoon to release all the cooked brown bits.
5. Once the wine comes to a simmer, add in the diced canned tomatoes, and stir to combine.
6. Bring the sauce to a simmer and cook for at least 30 minutes and then set aside.
7. In a large bowl, mix together the ricotta, basil, Parmesan, parsley, egg, salt, and pepper. Set aside.
8. In a 9 x 13-inch glass baking pan, add a layer of bolognese to the bottom. Top with noodles, then spread a layer of ricotta. 9. Repeat with another layer of bolognese, noodles, ricotta, noodles, bolognese, extra mozzarella, and Parmesan.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake again for an additional 15 minutes until the cheese on top has browned and the bolognese is bubbling.
12. Slice, serve, and enjoy!

Inspired by:
https://www.cooksillustrated.com/recipes/1629-lasagna-bolognese-simplified?incode=MCSCD00L0&ref=new_search_experience_1

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Tomato Soup
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Homemade Fudge Popsicles

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Here is what you’ll need!

Fudge Ice Popsicles
Servings: 16

INGREDIENTS
2 cups sugar
¾ cup cocoa powder
1 teaspoon vanilla
6 cups whole milk

PREPARATION
1. Heat a pan over medium-high heat. Add the sugar, cocoa powder, vanilla, and milk, and whisk until smooth. Bring to a boil, then remove from heat.
2. Let the pan cool.
3. Line a loaf pan with plastic wrap, or use popsicle molds. Pour mixture into pan.
4. Freeze for about 5 hours, until firm enough to stick popsicle sticks in. Gently slide each popsicle stick into chocolate, leaving about 2 inches in between each stick. Continue with the next row. There should be about 8 sticks per row, 16 popsicle sticks total.
5. Continue to freeze for another 4 hours, until completely frozen.
6. Remove the loaf pan from the freezer, and pull the plastic wrap upward releasing the chocolate. You may need to use a spatula to help release chocolate from pan.
7. Slice and serve immediately.
8. Enjoy!

Inspiration by:
http://cincyshopper.com/homemade-fudgesicles/

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The Most Decadent Vegan Chocolate Cake

Here is what you’ll need!

Vegan Chocolate Cake
Servings: 8

INGREDIENTS
Cake
3 cups all-purpose flour
2 cups sugar
½ cup cocoa powder
1 teaspoon salt
1 tablespoon baking powder
½ cup coconut oil
½ cup maple syrup
1 ½ cups almond milk or milk substitute

2 teaspoons cocoa powder

Frosting
1 cup vegan butter or vegetable shortening
2 cups powdered sugar
1 cup cocoa powder
1 teaspoon vanilla extract
¼ cup almond milk or milk substitute

PREPARATION
1. Preheat oven to 375˚F (190˚C).
2. Add flour, sugar, cocoa powder, salt, and baking powder to a large mixing bowl and whisk to thoroughly incorporate, making sure there are no lumps.
3. Once, the dry ingredients are thoroughly mixed together, create a small well in the middle and add in the coconut oil, maple syrup, and almond milk. Continue to whisk until a thick and lumpy batter forms.
4. Grease the inside of two 9-inch cake tins with coconut oil or nonstick baking spray, and add about 1 teaspoon of cocoa powder to dust the inside of the pan.
5. Pour half of the batter into each of the cake tins and bake them for 25-30 minutes, or until a toothpick comes out clean.
6. Once cakes are finished, transfer them or a cooking rack for 5-10 minutes before removing the finished cakes from their tins.
7. While the cakes cool prepare the frosting. Add vegan butter, powdered sugar, cocoa powder, and vanilla extract to a mixing bowl and whisk using an electric hand-mixer until a smooth and glossy frosting forms. Add almond milk and continue to mix until incorporated.
8. Choose which of the cakes will be the bottom of your finished cake and carefully level it off. Place a small amount of the icing in the middle of your serving dish and place the cake on top.
9. Using about a cup of the icing, generously coat the bottom layer of the cake using a spatula. Once the icing is spread out evenly, place the second cake on top and continue to frost the cake using the rest of the icing.
10. Refrigerate the cake for 30 minutes before serving.
11. Enjoy!

Inspired By
https://www.ourheritageofhealth.com/depression-era-chocolate-cake/
https://www.facebook.com/bosh.tv/videos/1247955405282957/

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5 Clever Cookie Dough Hacks

These 5 clever cookie dough hacks are so cool!

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Full House
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