Amazing Ways To Decorate A Pie

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Here is what you’ll need!

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Red Velvet Cupcakes As Made By Kevin Durant

Kevin Durant teaches us a thing or two about Red Velvet Cupcakes. Speaking of, the KDX ‘Red Velvet’ is now available in SNKRS https://swoo.sh/2iLH0I3

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Tender Braised Chicken

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EXTERNAL CREDITS
Vanessa Parish
https://www.youtube.com/channel/UCcFjfj1DWUfkKY12tu5ZsIQ
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Nelson German
https://www.alamaroakland.com/
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Mishelle Martin

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Kyle Drew
@drewandco

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Budget-Friendly Freezer-Prep Burritos

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Freezer Prep Burritos 4 Ways

Beef & Bean Burritos
Makes: 6 burritos

INGREDIENTS
1 pound ground beef
2 tablespoons taco seasoning
6 flour tortillas
1 16-ounce can refried beans
1 cup shredded Mexican cheese blend

PREPARATION
1. Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
2. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
3. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
4. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
5. Enjoy!

Beans, Rice & Cheese Burritos
Makes: 6 burritos

INGREDIENTS
6 flour tortillas
1 16-ounce can refried beans
1 cup Spanish rice, cooked
1 cup shredded Mexican cheese blend

PREPARATION
1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice and cheese.
2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
4. Enjoy!

Chicken, Rice & Cheese Burritos
Makes: 6 burritos

INGREDIENTS
6 flour tortillas
1 16-ounce can refried beans
1 cup Spanish rice, cooked
1 cup rotisserie chicken, shredded
1 cup shredded Mexican cheese blend

PREPARATION
1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked rice, rotisserie chicken, and cheese.
2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
4. Enjoy!

Breakfast Burritos
Makes: 6 burritos

INGREDIENTS
6 flour tortillas
2 cups cooked hash browns
2 cups scrambled eggs
1 pound breakfast sausage, cooked
1 cup shredded Mexican cheese blend

PREPARATION
1. Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with hash browns, followed by scrambled eggs, cooked breakfast sausage, and cheese.
2. Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
3. To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
4. Enjoy!

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Homemade Vs. Store-bought: Ice Cream

Here is what you’ll need!

3-INGREDIENT CHOCOLATE ICE CREAM
Servings: 6

INGREDIENTS
1 pint heavy whipping cream
1 (14-ounce) can sweetened condensed milk, cold
10 ounces bittersweet chocolate, melted

PREPARATION
1. Place a large glass or stainless steel mixing bowl in the freezer for at least 15 minutes.
2. In a small microwave-safe bowl, combine chocolate and sweetened condensed milk.
3. Microwave 30 seconds at a time, stirring after each, until melted. 4. Set aside to cool slightly.
5. Remove the mixing bowl from the freezer and add the heavy whipping cream.
6. Beat with an electric mixer until the cream begins to form firm peaks.
7. Fold a large spoonful of the whipped cream into the chocolate mixture to thin it out.
8. Fold the chocolate mixture back into the whipped cream mixture until just combined, being careful not to over-mix, which will deflate the whipped cream.
9. Pour into a loaf pan or 9×9-inch baking pan. Cover and freeze until firm, about 4 hours.
10. Enjoy!

HOMEMADE CHOCOLATE ICE CREAM
Servings: 1.5 quarts

INGREDIENTS
2 cups heavy whipping cream
1½ cups whole milk
¾ cup sugar, divided
¼ cup cocoa powder
¼ teaspoon salt
7 egg yolks
10 ounces bittersweet chocolate, melted and cooled slightly

Equipment
Ice cream maker

PREPARATION
1. In a medium saucepan over medium heat, add the heavy whipping cream, whole milk, ½ cup of sugar, cocoa powder, and salt. Heat the mixture, stirring occasionally, until the sugar has dissolved and the mixture is hot and steaming (but not quite at a simmer). The temperature should read between 175-180˚F (80-82˚C). Remove from heat.
2. While the milk mixture is heating, whisk together the remaining ¼ cup of sugar with the egg yolks in a small mixing bowl. Whisk in the melted chocolate until smooth.
3. Add about 1 cup of the hot milk mixture to the eggs and chocolate, and whisk until smooth.
4. Pour the egg mixture back into the saucepan and return to heat. 5. Cook over low-medium heat for 5-10 minutes, stirring constantly, until the mixture has thickened and begins to steam, or until the mixture reaches 175-180˚F (80-82˚C) on an instant-read thermometer. To prevent cooking the eggs, do not let the mixture boil.
6. Remove from heat and pour the mixture through a fine-mesh sieve into a large mixing bowl. Stir in the vanilla.
7. Allow the custard to cool slightly before covering with plastic wrap and chilling in the refrigerator for at least 4 hours, preferably overnight.
8. Once the custard has cooled, transfer to an ice cream maker and follow the manufacturer’s directions for use.
9. Serve immediately or transfer the finished custard to a loaf pan or a 9×9-inch baking pan. Cover and freeze until firm.
10. Enjoy!

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Garlic Butter-Stuffed Chicken

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Cucumber Subs 4 Ways

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Smoked Salmon Cucumber Sub
Servings: 4

INGREDIENTS
4 cucumbers
½ cup cream cheese
½ red onion, chopped
¼ cup dill
8 pieces smoked salmon

PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. In a small mixing bowl, combine the cream cheese, red onion, and dill, and mix until well incorporated.
4. Spread the cream cheese mixture on both sides of the prepared cucumber, top with smoked salmon, and close the sandwich.
5. Enjoy!

INSPO:
https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/cucumber-subs.html
http://makethebestofeverything.com/2012/07/cucumber-subs.html

Turkey Bacon Guacamole Cucumber Sub
Servings: 4

INGREDIENTS
4 cucumbers
½ cup guacamole
4 slices turkey
8 slices bacon

PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread guacamole on both sides of the prepared cucumber.
4. Layer the turkey on one half of the cucumber and bacon on the other half, and close the sandwich.
5. Enjoy!

INSPO:
https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/cucumber-subs.html
http://makethebestofeverything.com/2012/07/cucumber-subs.html

CUCUMBER SUBS 4 WAYS

Triple Decker Sub
Servings: 4

INGREDIENTS
4 cucumbers
¼ cup mustard
¼ cup mayonnaise
8 slices roast beef
4 slices turkey
4 slices ham
8 slices cheddar cheese

PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread mustard on one half of the prepared cucumber and mayonnaise on the other.
4. Layer the roast beef, turkey, ham, and cheddar cheese, and close the sandwich.
5. Enjoy!

INSPO:
https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/cucumber-subs.html
http://makethebestofeverything.com/2012/07/cucumber-subs.html

Tomato Mozzarella Cucumber Sub
Servings: 4

INGREDIENTS
4 cucumbers
¼ cup pesto
20 pieces of mini mozzarella balls
2 tomatoes, sliced

PREPARATION
1. Use a vegetable peeler to peel the cucumbers.
2. On a cutting board, cut the cucumbers in half. Scoop out the seeds and discard.
3. Spread the pesto on both sides of the prepared cucumber.
4. Fill one side of the cucumber with mozzarella and the other with tomatoes, and close the sandwich.
5. Enjoy!

INSPO:
https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/cucumber-subs.html
http://makethebestofeverything.com/2012/07/cucumber-subs.html

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Save Time In The Morning With These Freezer-Prep Breakfast Muffins

Sausage Breakfast Biscuits
Makes: 12 muffins

INGREDIENTS
1 pound breakfast sausage
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
⅓ cup butter, melted
6 eggs, beaten
¾ cup milk
8 ounces shredded cheddar cheese
½ cup green onions, chopped

PREPARATION
1. Preheat oven to 350˚F (175˚C).
2. Heat a skillet over high heat and add the sausage. Cook, breaking apart with a spoon, until browned and cook through. Set aside.
3. In a large bowl, whisk together flour, baking powder, and salt.
4. Pour in the melted butter and whisk until butter is incorporated and the mixture is crumbly.
5. Pour in beaten eggs and milk, and mix just until combined.
6. Add in cooked sausage, cheese, and green onions. Fold in gently being careful not to over mix.
7. Line and spray a muffin tin with nonstick spray, then fill the cups with the muffin mixture.
8. Bake for 35-40 minutes, or until a toothpick comes out clean.
9. Enjoy right away, or freeze in an airtight bag for up to 1 month. To reheat, cover in a damp paper towel and microwave for 1 minute.

Inspired by: https://brendid.com/best-ham-egg-cheese-breakfast-muffins/

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Garlic Knot Chicken Alfredo Ring

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Chicken Alfredo Ring
Servings: 8-10

INGREDIENTS
2 13.8-ounce packages (1½ pounds) pizza dough
2 cups chicken, cooked and shredded
1 cup bacon, cooked and chopped
2 cups shredded mozzarella
1 cup Parmesan, grated
3 tablespoons parsley, chopped
½ teaspoon pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1 cup alfredo sauce

PREPARATION
1. Preheat oven to 375˚F (190˚C).
2. Cut pizza dough into 2-inch pieces and roll into balls.
3. In a bowl, add pizza dough balls, chicken, bacon, mozzarella, 4.Parmesan, parsley, pepper, garlic powder, olive oil, and alfredo sauce, and mix to combine.
5. Scoop mixture evenly into a greased bundt pan, or a 9-inch cake pan.
6. Bake for 20 minutes, until top is golden and bubbling.
7. Use a spatula help the ring out of the pan, then invert onto a plate.
8. Place small bowl of alfredo sauce in the ring hole.
9. Serve immediately. Enjoy!

Inspired by:
http://www.cookingpanda.com/content/get-recipe-chicken-bacon-alfredo-bread-boat

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The Best Soft & Chewy Snickerdoodle Cookies

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THE BEST SOFT AND CHEWY SNICKERDOODLE COOKIES
Makes 24 cookies

INGREDIENTS
¼ cup sugar
2 tablespoons ground cinnamon
1 cup butter, softened
2 teaspoon vanilla
1 cup sugar
⅓ cup brown sugar
2 eggs
3 cups flour
1 tablespoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt

PREPARATION
1. Preheat the oven to 375˚F(190˚C).
2. In a small bowl, mix together sugar and cinnamon until evenly incorporated. Set aside.
3. In a large mixing bowl whip the butter with vanilla until light and fluffy.
4. Add the sugar and brown sugar and mix until well incorporated.
5. Add the eggs and stir until thoroughly incorporated.
6. Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.
7. Using your hands roll dough into ping pong sized balls.
8. Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.
9. Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.
10. Enjoy!

Inspired by the recipes here:
https://cakewhiz.com/classic-snickerdoodles-recipe/
http://www.thepinningmama.com/soft-chewy-snickerdoodle-cookies/
http://www.thepinningmama.com/soft-chewy-snickerdoodle-cookies/

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