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How To Cook With Cast Iron
 
05:55
This guide will make cooking with cast iron a breeze! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Promenade En Provence Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 6545445 Tasty
Jiggly Fluffy Japanese Cheesecake
 
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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! Fluffy Jiggly Japanese Cheesecake Servings: 6-8 INGREDIENTS ⅔ cup (130 milliliters) milk 4 ounces (100 grams) cream cheese 7 tablespoons (100 grams ) butter 8 egg yolks ½ cup (60 grams) flour ½ cup (60 grams) cornstarch 13 large egg whites ⅔ cup (130 grams) granulated sugar Parchment paper Strawberries, to serve Powdered sugar, to serve PREPARATION Preheat oven to 320°F/160°C. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined. Sift in the flour and the cornstarch, whisking to make sure there are no lumps. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined. Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage. Pour the batter into the parchment-lined pan and shake to release any large air bubbles. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water. Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more. Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Asian Movement_Full Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/9227
Views: 4908493 Tasty
The Original Orange Chicken by Panda Express
 
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Reserve the One Top: http://bit.ly/2v0iast Get the recipe: https://tasty.co/recipe/original-orange-chicken-by-panda-express Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45269 MUSIC Licensed via Audio Network Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45269 MUSIC Licensed via Audio Network
Views: 1325289 Tasty
Migos x Tasty Whip Up Stir Fry
 
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Listen to Migos' new album Culture II featuring ‘Stir Fry’: https://Migos.lnk.to/Culture2TA Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/46898
Views: 5465062 Tasty
Chocolate Crepe Cake
 
02:01
Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! MILLE CREPE CAKE Servings: 8 INGREDIENTS Crepes 6 tablespoons (100 grams) butter 3 cups (675 milliliters) milk 6 eggs 1½ cups (210 grams) flour ⅔ cup (80 grams) cocoa powder 7 tablespoons (105 grams) sugar 4 cups (1 liter) whipped cream Ganache 1 cup (225 milliliters) heavy cream 4 tablespoons (200 grams) sugar 6 ounces (170 grams) chocolate 1 tablespoon (15 grams) butter ¼ cup (40 grams) powdered sugar, optional for topping PREPARATION 1. Make the crepes by warming melting the butter and allowing it to brown slightly. Set aside. 2. In the same pot, warm the milk. Remove from heat. 3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs, then gradually mix in butter and warm milk. Chill. 4. On a nonstick skillet over medium heat, pour ¼ cup of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip. Repeat until all of the crepe batter is used. Cool crepes. 5. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired. 6. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool, and spread over the crepe cake. 7. Top with sifted powdered sugar (optional). 8. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Radiance Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 2888705 Tasty
How Mozzarella Is Made
 
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Reserve the One Top: http://bit.ly/2v0iast Credits: FB: https://www.facebook.com/CasaDellaMozzarella/ IG: https://www.instagram.com/casadellamozzarella/ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/36265 MUSIC Then Smile_Main Licensed via Warner Chappell Production Music Inc. Fort Apache_Full version 2 Licensed via Warner Chappell Production Music Inc. Pista_Full version Licensed via Warner Chappell Production Music Inc. Concerto For Piano And Orchestra No 1 E Minor Op 11 Ii - Romanza - Larghetto_Full Mix Licensed via Warner Chappell Production Music Inc.
Views: 7769567 Tasty
8 Game Day Appetizers
 
03:37
Get the recipes for all 8 here: http://bzfd.it/2cY1OWZ Check us out on Facebook! - facebook.com/buzzfeedtasty All music provided by Audio Network and Warner Chappell Inc. Used with permission
Views: 5230507 Tasty
Spaghetti 4 Ways
 
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Here is what you'll need! Chicken Bacon Broccoli Alfredo Serves 2-3 INGREDIENTS 2 tablespoons canola oil 2 boneless, skinless chicken breasts, diced ½ teaspoon salt ½ teaspoon pepper 2 cloves garlic, chopped 2 cups broccoli florets 2 cups milk 1 cup parmesan, shredded ¼ cup parsley, chopped 4 strips cooked bacon, crumbled ½ pound cooked spaghetti PREPARATION 1. Heat oil in a pot over medium-high heat. 2. Cook the chicken with the salt and pepper. 3. Add the garlic and broccoli, cooking for 1-2 minutes. 4. Add the milk, Parmesan, parsley, and bacon, bringing to a boil. 5. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles. 6. Serve! Garlic Shrimp Scampi Serves 2-3 INGREDIENTS 3 tablespoons butter 3 cloves garlic, chopped 1 pound shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon pepper Juice of ½ lemon 1 teaspoon red chili flakes ¼ cup parsley, chopped ½ pound cooked spaghetti PREPARATION 1. Melt the butter in a pot over medium heat. 2. Cook the garlic until it starts to brown. 3. Add the shrimp, salt, and pepper, cooking until shrimp is pink all the way through. 4. Add the lemon juice, chili flakes, and parsley. 5. Add the spaghetti, and toss until evenly coated. 6. Serve! Spinach Mushroom Pesto Spaghetti Serves 2-3 INGREDIENTS 1 tablespoon canola oil 5 ounces spinach 2 cups mushrooms, sliced 1 teaspoon salt 1 teaspoon pepper 1 cup pesto ½ cup Parmesan ½ pound cooked spaghetti PREPARATION 1. Heat oil in a pot over medium-high heat 2. Cook the spinach until wilted. 3. Add the mushrooms, salt, and pepper cooking until most of the water is gone. 4. Add the pesto and Parmesan. 5. Add the spaghetti, and toss until evenly coated, with the sauce sticking to the noodles. 6. Serve! Tomato Basil Sausage Spaghetti Serves 2-3 INGREDIENTS ½ pound ground sausage ½ onion, diced 1 teaspoon salt 1 teaspoon pepper 2 cups marinara sauce 1 cup milk ½ cup basil, chopped ½ pound cooked spaghetti PREPARATION 1. Cook the sausage in a pot over medium-high heat. 2. Add the onions, salt, and pepper, cooking until the onions are translucent and sausage is starting to brown. 3. Add the marinara, milk, and basil, cooking until sauce has thickened slightly. 4. Add the spaghetti, and toss until evenly coated and sauce sticks to the noodles. 5. Serve!
Views: 4321283 Tasty
Fried Chicken As Made By Marcus Samuelsson
 
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Check 'Red Rooster Cookbook' here: http://bit.ly/2eydkZp Here is what you'll need! FRIED CHICKEN by Marcus Samuelsson Serves 8 INGREDIENTS 2 cups water 1 cup coarse kosher salt 6 cups cold ice water 4 chicken thighs 4 chicken drumsticks 2 cups buttermilk ¾ cup coconut milk 2 cloves garlic, minced 1 tablespoon chicken shake*, plus additional for serving 2 cups all-purpose flour ¼ cup semolina flour 2 tablespoons cornstarch 1 tablespoon white pepper Peanut oil for frying *CHICKEN SHAKE ¼ cup berbere ¼ cup hot smoked paprika 2 tablespoons ground cumin 2 tablespoons white pepper 2 tablespoons celery salt 1 ½ teaspoons granulated garlic 1 ½ teaspoons coarse kosher salt PREPARATION In a medium saucepan over high heat, add 2 cups of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container. Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours. Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients. Makes about 1 cup that will keep for 6 months. Store in a jar out of the light. In a 9x13-inch baking dish, whisk together buttermilk, coconut milk, garlic, and 1 tablespoon of chicken shake. Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight. Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F. While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper. Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated. Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again. Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F, about 10 minutes per batch. Adjust heat to keep the oil between 350-375˚F. Drain on a rack set over a baking sheet. Rest 8-10 minutes. Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack. Sprinkle with additional chicken shake. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Real Love Licensed via Warner Chappell Production Music Inc. Made by BFMP www.buzzfeed.com/videoteam.
Views: 1693826 Tasty
Cookies & Cream Puffs
 
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Here is what you'll need! Servings:  15-20 Ingredients 25 chocolate sandwich cookies 2 egg yolks 2 cups half & half ¼ cup granulated sugar ¼ cup cornstarch 1 cup water 8 tablespoons butter ½ cup flour 4 eggs Instructions 1. Preheat oven to 425°F. 2. Using a knife, separate the cream from the cookies, and place them in two separate bowls. 3. Crush cookies in a blender or a food processor until fine. Set aside. 4. In a pot over low heat, combine egg yolks, half & half, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps. 5. Once the mixture starts to thicken, add in half of the cookie cream, stirring until smooth. 6. Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill. 7. In a pot, combine the water and butter, bringing it to a boil. Add the flour and ½ cup of the crushed cookie mixture, stirring until the dough comes together in a ball. Remove from heat. 8. Add in the eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip. 9. On a baking sheet lined with parchment paper, pipe 1-inch mounds. Bake for 20-25 minutes until the pastry has risen considerably and the insides are dry. 10. Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. 11. Microwave the remaining cookie cream for 30 seconds, stirring until smooth. 12. Dip the top of each filled cream puff into the cookie cream, dripping off any excess. 13. Sprinkle any remaining cookies crumbs on top of each cream puff. 14. Serve! Music provided by Warner Chappell Inc. Used with permission
Views: 3161982 Tasty
3-Ingredient Appetizers
 
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Pigs In A Blanket Servings: 18 INGREDIENTS 1 sheet puff pastry, thawed 6 hot dogs 6 slices cheddar cheese PREPARATION Preheat oven to 425°F/220˚C. Slice the puff pastry into 6 even rectangles. Place a slice of cheddar on top of each puff pastry piece. Place a hot dog on the cheddar, then roll it up. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces. Bake for 15 minutes, until golden brown and flaky. Serve! Jalapeño Poppers Servings: 8 INGREDIENTS 4 jalapeños 8 slices bacon 8 ounces cream cheese, softened PREPARATION Preheat oven to 400°F/200˚C. Slice the jalapeños in half, then remove the seeds by scraping out the insides. Spread the cream cheese evenly among the jalapeño shells. Wrap each jalapeño in bacon. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper. Bake for 20 minutes, until bacon is browned and peppers are tender. Serve! BBQ Chicken Tenders Servings: 6 INGREDIENTS 1 chicken breast 1 cup seasoned bread crumbs 1 cup bbq sauce PREPARATION Preheat oven to 375°F/190°C. Slice the chicken into even strips. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs. Place on a baking sheet lined with parchment paper and bake for 15 minutes. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes. Serve! Mozzarella Sticks Servings: 10 INGREDIENTS 5 egg roll wrappers 10 sticks string cheese Water Oil, for frying Marinara sauce PREPARATION Slice the egg roll wrappers in half. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed. Repeat with the remaining wrappers and cheese. Heat oil in a pot. Fry the sticks until golden brown, then drain on a paper towel. Serve with marinara! Made by BFMP www.buzzfeed.com/videoteam MUSIC Pluto’s In The Mix Licensed via Warner Chappell Production Music Inc.
Views: 4240237 Tasty
Tasty Cook-Off: Burgers
 
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PUB BURGER WITH CARAMELIZED ONIONS AND BACON Servings: 1 INGREDIENTS 2 slices bacon 1 sweet onion, sliced thinly 1 tablespoon balsamic vinegar 1 tablespoon brown sugar 8 ounces ground beef (80% lean 20% fat) Salt Pepper 1 brioche bun Unsalted butter 2 slices Gruyère cheese 1 tomato, sliced Arugula PREPARATION 1. Preheat oven to 400˚F/200˚C. 2. In a large frying pan, cook bacon until crispy. Transfer to a paper towel-lined plate. 3. Add sliced onions to the hot pan and caramelize in the bacon fat. Add brown sugar and balsamic vinegar. Stir until sugar has dissolved. Reduce the heat to low and keep warm until ready to serve. 4. Form the ground beef into a patty. Press into the center of the patty, so that it’s thinner than the edges to cook evenly. Season both sides of the patty with salt & pepper. 5. Heat a large cast-iron skillet, over medium-high heat. Add the patty and cook until the patty turns brown to about ¾ of the way up, then flip, cook for about 3-4 minutes. 6. Once the burger is flipped, add gruyere cheese to the cooked side. 7. Butter sliced brioche bun and toast in the skillet until crisp brown. Remove bun, set aside. 8. Put the skillet in the oven for an additional 5-7 minutes, until the cheese has fully melted. 9. Assemble the burger. Place the cooked patty on the brioche, followed by bacon strips, caramelized onions, sliced tomato, arugula, and brioche top. Recipe inspired by - http://www.munchkintime.com/caramelized-onions-burger-recipe/ DINER-STYLE BURGER WITH PICKLED RED ONIONS AND GARLIC AIOLI Servings: 1 INGREDIENTS Pickled Red Onions 1 cup apple cider vinegar 1½ tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half moons Aioli 1 egg yolk 2 teaspoons Dijon mustard 1 garlic clove, minced ½ cup olive oil ½ lemon, juiced Salt 1 brioche bun 1 tablespoon butter, melted Oil 4 ounces ground beef (80% lean, 20% fat) 2 slices sharp cheddar cheese 1 leaf butter lettuce 2 thin slices tomato PREPARATION 1. Preheat the oven to broil on high. 2. In a small pan, bring the apple cider vinegar, sugar, and salt to a boil over high heat, whisking until the sugar and salt have dissolved. 3. Remove the pan from the heat and add the sliced onion, making sure they’re fully submerged in vinegar. Set aside. 4. In a small bowl, add the egg yolk, mustard, and garlic and whisk to combine. Slowly add the oil in a steady stream, whisking to combine, ensuring that the aioli is emulsifying. Once the aioli is thick, add in the lemon juice and whisk until creamy. Add salt to taste, and set aside. 5. Brush the brioche bun with the butter and transfer to a baking sheet. Transfer the baking sheet to the oven, and broil for 1½ minutes, until the bun is golden brown. 6. Smear the top bun with aioli, and set aside. 7. Heat a cast iron pan over medium-high heat. Once the pan is hot, brush with oil. 8. Place the mound of ground beef on the pan, and immediately press flat with a spatula. 9. Season with salt and pepper, and cook for about 2½ minutes. 9. Flip the patty over and top with cheddar cheese and cook until the cheese is melted and the patty is browned, about 2 minutes. 10. Transfer the patty to the bun and top with pickled red onions, butter lettuce, and tomato slices. FETA STUFFED LAMB BURGERS W. SPICY TOMATO JAM Servings: 1 INGREDIENTS Spicy Tomato Jam 2 pounds tomatoes, diced 1 red onion, finely chopped 1 cup brown sugar 1½ teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt 1 lemon, juiced Lamb Burger 8 ounces ground lamb 1 clove garlic, minced 1 teaspoon mint leaves, finely chopped 1 tablespoon cilantro leaves, finely chopped ¼ teaspoon ground cumin Salt, to taste Pepper, to taste 2 ounces feta cheese, crumbled 1 teaspoon Dijon mustard, 1 tablespoon mayonnaise 1 sesame burger bun Arugula leaves PREPARATION 1. In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes. 2. Reduce to medium heat until reduced, and simmer for an additional 20-30 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week. 3. In a bowl, combine ground lamb, garlic, mint, cilantro, coriander, and cumin. Mix until just combined. 4. Shape the lamb into a ball. Form a well into the center, large enough for the feta cheese. 5. Place the cheese into the center of the ball, and enclose inside the ground lamb mixture. Gently form a patty. Season both sides with salt and pepper. 6. Cook patty in a hot cast-iron pan set over medium-high heat for about 4-5 minutes each side. 7. In a small bowl, mix together mustard and mayonnaise. 8. Toast the sesame bun. 9. Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.
Views: 5000694 Tasty
Deep Fried Ice Cream: Behind Tasty
 
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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Tempura Fried Ice Cream Servings: 6 INGREDIENTS 2 pints ice cream 2 11-ounce pound cake loaves 1 cup all-purpose flour 1 egg 1 cup cold water Oil, for frying PREPARATION 1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm. 2. Slice pound cake into 1-2 inch slices. 3. Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin. 4. Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm. 5. Make tempura batter by mixing flour, egg, and water. 6. Heat oil to 400˚F (200˚C). 7. Coat the wrapped ice cream in tempura batter. 8. Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. 9. Serve immediately with your toppings of choice. 10. Enjoy! 11. Recipe inspired by - http://allrecipes.com/recipe/173558/tempura-fried-ice-cream/ and https://lovewithfood.com/recipes/2245-tempura-fried-ice-cream --- Puff Pastry Wrapped Fried Ice Cream Serves 6 INGREDIENTS 2 pints ice cream 2 sheets puff pastry, thawed Oil, for frying PREPARATION 1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm. 2. Roll out sheets of puff pastry and cut into 12 squares. 3. Sandwich frozen ice cream ball between two puff pastry squares. Crimp the sides to prevent ice cream from oozing out. 4. Freeze until firm. 5. Heat oil to 400˚F (200˚C). 6. Carefully lower the puff pastry wrapped ice cream into the oil and cook until golden brown, around 45 seconds. Don’t cook for too long or else the ice cream will melt. 7. Serve immediately with your toppings of choice. 8. Enjoy! 9. Recipe inspired by - https://www.bbcgoodfood.com/recipes/8305/fried-ice-cream-in-puff-pastry --- Panko Fried Ice Cream Serves 6 INGREDIENTS 2 pints ice cream 2 eggs 2 teaspoons vanilla extract 1½ cup panko bread crumbs Oil, for frying PREPARATION 1. Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet and freeze for at least an hour, or until firm. 2. In a small bowl, mix eggs and vanilla extract. 3. Dip the frozen ice cream ball into the egg mixture, then cover in panko. Place the coated ice cream ball back on the baking sheet and freeze for at least an hour, or until firm. 4. Cover and refrigerate the egg mixture. 5. Take the coated ice cream ball and coat again in the egg mixture. Completely cover with panko and freeze. 6. Heat oil to 400˚F (200˚C). 7. Carefully lower the coated ice cream into the oil and cook until brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt. 8. Serve immediately with your toppings of choice. 9. Enjoy! 10. Recipe inspired by - http://www.foodnetwork.com/recipes/food-network-kitchen/name-this-dish-fried-ice-cream-recipe-2112565 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/21049 MUSIC Licensed via Audio Network
Views: 4731918 Tasty
What Is The Best Way To Cook Steak?
 
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Here is what you'll need! Pan-Seared Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt Pepper 3 tablespoons canola oil 2 tablespoons butter 2 garlic cloves, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme PREPARATION 1. Generously season all sides of the steak with salt and pepper. 2. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature. 3. Sear the steak for 3-4 minutes on the first side, then flip. Times may vary depending on the thickness of the steak. 4. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. 5. Baste for about 3 minutes, then flip and baste the other side for about 15 seconds. 6. Turn the steak on its side and cook to render off any excess fat. 7. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable. Pan-Seared-To-Oven Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt Pepper 3 tablespoons canola oil 2 tablespoons butter 2 garlic cloves, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme PREPARATION 1. Preheat oven to 400˚F/200˚C 2. Generously season all sides of the steak with salt and pepper. 3. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature. 4. Sear the steak for 2-3 minutes on the first side, then flip. 5. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. 6. Baste for about 2 minutes, then flip and baste the other side for about 15 seconds. 7. Turn the steak on its side and cook to render off any excess fat. 8. Put the pan in the oven and bake for about 5-7 minutes for Med. Rare. 9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable. Reverse-Seared Steak Servings: 2 INGREDIENTS 1 (2-inch thick) rib eye steak, preferably USDA Prime Salt Pepper 3 tablespoons canola oil 2 tablespoons butter 2 garlic cloves, peeled and smashed 2 sprigs fresh rosemary 3 sprigs fresh thyme PREPARATION 1. Preheat oven to 200°F/95°C. 2. Generously season all sides of the steak with salt and pepper. 3. Transfer to a wire rack on top of a baking sheet, then bake for about 45 minutes to an hour until the internal temperature reads about 125°F for medium-rare. Adjust the bake time based on if you like your steak more rare or more well-done. 4. Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature. 5. Sear the steak for 1 minute on the first side, then flip. 6. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon. 7. Baste for about 1 minutes, then flip and baste the other side for about 15 seconds. 8. Turn the steak on its side and cook to render off any excess fat. 9. Rest the steak on a cutting board or wire rack for about 10 minutes. Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC ORANGE SKY_Main Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/12902
Views: 3339055 Tasty
We Tried To Re-Create This Giant Cinnamon Roll
 
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“OH MY GOD THEY”RE GIGANTIC!” Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/52325 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com)
Views: 2095081 Tasty
Re-Creating the Cheesiest French Potato Dish (Aligot)
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/40199 MUSIC Licensed via Audio Network Play The Odds_Full Licensed via Warner Chappell Production Music Inc. Cello Marcato Licensed via Warner Chappell Production Music Inc. Aquarela Do Brazil_Instrumental Licensed via Warner Chappell Production Music Inc. Autumn's End_FullMix Licensed via Warner Chappell Production Music Inc. Beautiful You_FullNoVox Licensed via Warner Chappell Production Music Inc. Dulce melancolia_fullmix Licensed via Warner Chappell Production Music Inc.
Views: 3804231 Tasty
7 Easy Chicken Dinners
 
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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Check us out on Facebook! - facebook.com/buzzfeedtasty Visit these links for the recipes: One-Pot Chicken Fajita Pasta https://tasty.co/recipe/one-pot-chicken-fajita-pasta Slow Cooker Honey Garlic Chicken https://tasty.co/recipe/slow-cooker-honey-garlic-chicken One-Pot Chicken Alfredo https://tasty.co/recipe/one-pot-chicken-alfredo Orange Chicken https://tasty.co/recipe/easy-orange-chicken Cheesy Chicken And Broccoli Pasta https://www.facebook.com/buzzfeedtasty/videos/1725334401052535/ Stuffed Chicken Parmesan https://www.facebook.com/buzzfeedtasty/videos/1783991115186863/ One Pan Chicken And Veggies https://tasty.co/recipe/one-pan-chicken-and-veggies-1 Made by BFMP www.buzzfeed.com/videoteam.
Views: 9550133 Tasty
Can This Chef Create a Kid's Imaginary Meal?
 
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Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/49878 MUSIC Licensed via Audio Network
Views: 5023874 Tasty
Brazilian Truffles (Brigadieros) 4 Ways
 
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Brazilian Truffles (Brigadeiros) 4 Ways Serves 8-10 (per recipe) Classic Brigadeiro INGREDIENTS 1 tablespoon butter 14 ounces sweetened condensed milk ¼ cup cocoa powder Chocolate sprinkles PREPARATION 1. In a pot over low heat, melt the butter, condensed milk, and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 2. Pour onto a greased plate, then chill for 1 hour. 3. Shape and roll the chilled mixture into balls. 4. Roll the balls in chocolate sprinkles. 5. Serve! Coconut Brigadeiro INGREDIENTS 1 tablespoon butter 14 ounces sweetened condensed milk ½ cup coconut milk Coconut flakes PREPARATION 1. In a pot over low heat, melt the butter, condensed milk, and coconut milk, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 2. Pour onto a greased plate, then chill for 1 hour. 3. Shape and roll the chilled mixture into balls. 4. Roll the balls in coconut flakes. 5. Serve! Strawberry Brigadeiro INGREDIENTS 1 cup fresh strawberries, chopped ½ cup water 1 tablespoon butter 14 ounces sweetened condensed milk ¼ cup white chocolate Sprinkles PREPARATION 1. In a pot over medium-high heat, reduce strawberries and water until there is a jam-like consistency and much of the liquid is evaporated. 2. Reduce the heat to low, add butter, condensed milk, and white chocolate, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 3. Pour onto a greased plate, then chill for 1 hour. 4. Shape and roll the chilled mixture into balls. 5. Roll the balls in sprinkles. 6. Serve! Cookies & Cream Brigadeiro INGREDIENTS 10 chocolate cream cookies 1 tablespoon butter 14 ounces sweetened condensed milk PREPARATION 1. Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside. 2. In a pot over low heat, melt the butter, condensed milk, and cream centers, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through. 3. Pour onto a greased plate, then chill for 1 hour. 4. Shape and roll the chilled mixture into balls. 5. Roll the balls in the crushed chocolate cookies. 6. Serve! Music provided by Audio Network. Used with permission Made by BFMP www.buzzfeed.com/videoteam MUSIC Tiger Balm Licensed via Audio Network
Views: 8126413 Tasty
6 Sleepover Party Snack
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Get the recipes: http://bzfd.it/2jLdZ0o Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/37900 MUSIC Licensed via Audio Network
Views: 2118886 Tasty
Macchiato Macarons
 
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Here is what you'll need! Servings: 16-18 macarons INGREDIENTS Cookie 3 large egg whites (100g), room temperature ¼ cup granulated sugar (50g) 1 ¾ cup powdered sugar (200g) 1 cup superfine almond flour (110g) (if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first) 2 tablespoons instant espresso powder Buttercream filling ½ cup butter, room temperature 2 cups powdered sugar, sifted 2 teaspoons vanilla extract Cocoa powder for dusting (optional) PREPARATION 1. Line a large baking tray with parchment paper. 2. Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder in a medium bowl. Discard any large pieces that remain in the strainer. 3. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add ⅓ of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another ⅓ of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last ⅓ of sugar, beating until whites are shiny and fluffy. 4. Add the sifted ingredients to the bowl with the egg whites. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny). 5. Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 ½ inch disks. 6. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies. 7. Preheat oven to 285˚F (140˚C) 8. To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside. 9. After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes. 10. Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted. 11. Allow the cookie shells to cool completely. 12. Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie. 13. Dust with optional cocoa powder. Enjoy! *Store in an airtight container in the refrigerator. Music provided by Warner Chappell Inc. Used with permission
Views: 1155804 Tasty
Perfect Fluffy Pancake
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Get the recipe: https://tasty.co/recipe/fluffy-perfect-pancakes Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/39356 MUSIC Licensed via Audio Network
Views: 2377695 Tasty
How To Make Perfect Chocolate Chip Cookies
 
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https://www.buzzfeed.com/marietelling/brown-butter-chocolate-chip-cookies Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/46066 MUSIC Giraffe Bossa_fullmix (1) Licensed via Warner Chappell Production Music Inc. Monte Fiasco_Main Licensed via Warner Chappell Production Music Inc.
Views: 3071837 Tasty
Magic Chocolate Ball: Behind Tasty
 
07:27
Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast Get the recipe: https://tasty.co/recipe/magic-chocolate-ball Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/27803 MUSIC Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com) Satin and Steam Licensed via Warner Chappell Production Music Inc.
Views: 4732903 Tasty
No-Bake Chocolate Peanut Butter Cheesecake
 
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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE Servings: 8-10 INGREDIENTS 10 graham crackers 7 tablespoons melted butter 24 ounces cream cheese 1½ cups powdered sugar 1 teaspoon vanilla extract 1½ cups chocolate chips, melted 2 cups peanut butter, melted 1 cup confectioner’s sugar PREPARATION 1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin. 2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand. 3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate. 4. In a large bowl, mix together softened cream cheese until smooth. 5. Add the powdered sugar and vanilla and continue to mix until there are no lumps. 6. Add the melted chocolate and mix until the color is even. 7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate. 8. In a large bowl, mix together melted peanut butter and confectioner’s sugar. 9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top. 10. Refrigerate for 2-4 hours. 11. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Hey Minor Licensed via Warner Chappell Production Music Inc. SFX Provided By AudioBlocks (https://www.audioblocks.com) Made by BFMP www.buzzfeed.com/videoteam.
Views: 1315749 Tasty
How To Make Homemade Japanese Food
 
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Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/57173 MUSIC Licensed via Audio Network
Views: 1469954 Tasty
Tasty Cook-Off: Fried Chicken
 
05:52
Here is what you'll need! BUTTERMILK FRIED CHICKEN THIGHS Servings: 8-12 INGREDIENTS 8-12 boneless skinless chicken thighs Oil for frying Buttermilk Marinade 2 cups buttermilk 1 teaspoon salt 1 teaspoon black pepper ½ teaspoon cayenne pepper Seasoned Flour 2 cups all-purpose flour 1 tablespoon salt 1½ teaspoons black pepper 1 teaspoon cayenne pepper 1 tablespoon garlic powder Dill Dip 1½ cups plain Greek yogurt 3 tablespoons chopped dill 1 tablespoon garlic powder 2 tablespoons lemon juice Honey Lemon Dip 1 lemon, juiced 2 tablespoons honey 1 teaspoon red chili flakes PREPARATION In a medium bowl, combine all the buttermilk marinade ingredients. Toss in chicken thighs and marinate for at least one hour in the refrigerator. In a small bowl, combine all the ingredients for dill dip. Cover and let sit for at least an hour in the refrigerator. In a small bowl, combine all the ingredients for honey lemon dip. In a medium bowl, combine all ingredients for seasoned flour. Dip chicken in flour until chicken is completely covered. Repeat for all chicken thighs. Heat the oil to 350˚F/180˚C in a deep pot. Do not fill more that ½ full with oil. Carefully fry chicken for roughly 7 minutes, or until cooked through (internal temperature should reach 165˚F/75˚C), and it’s golden brown and crispy. Drain on a paper towel. Serve with dips. SZECHUAN PEPPER FRIED CHICKEN LEGS Servings: 6-8 INGREDIENTS 8 drumsticks Oil for frying Salt, to taste Pepper, to taste Batter 1 cup cornstarch ½ cup all-purpose flour 1 teaspoon salt ¼ teaspoon black pepper 1 cup water Spice Mix 1½ tablespoon Szechuan pepper powder 1 tablespoon red pepper flakes 1 tablespoon cumin 3 tablespoon sugar 1 teaspoon salt Aromatics 6 cloves garlic chopped 2 tablespoons ginger chopped 1 cup dried chillies 3 tablespoons vegetable oil PREPARATION Pat dry drumsticks and season with salt and pepper. Air-dry in refrigerator for at least 2 hours and up to overnight. Prepare all aromatics for stir frying, and combine spice mix ingredients in a small bowl. Stir together until evenly mixed. Heat ¾ inch of vegetable oil to 300°F/150˚C in cast-iron skillet or large pot. Whisk together ingredients for batter until smooth. Dip individual drumsticks in the batter to coat, allowing excess batter to drip before placing in frying oil. Fry drumsticks 8-10 minutes, turning halfway through. Remove and rest chicken on paper towels to drain for at least 10 minutes. Turn oil temperature up to 375°F/190˚C. Re-fry drumsticks for 3-4 minutes or until golden brown, turning frequently. Remove to paper towels to drain. In a wok or large sauté pan, heat 3 tablespoons of vegetable oil over high heat. Once it smokes, carefully add aromatics and stir fry for 90 seconds. Add chicken and sprinkle half of the spice mix evenly over the top. Toss chicken and aromatics to coat evenly, then add the other half of the spice mix and repeat. Remove from heat. Arrange chicken on plate and top with stir fried aromatics. Enjoy! TEBASAKI FRIED CHICKEN WINGS Servings: 2 INGREDIENTS 8 chicken wings Salt, to taste Pepper, to taste Potato starch, to dredge Frying oil, as needed Sweet Soy Glaze ½ cup (100 milliliters) soy sauce ¼ cup (50 milliliters) mirin ¼ cup (50 grams) sugar ¼ cup (50 milliliters) sake 1 clove garlic, grated Garnish Toasted white sesame PREPARATION Preheat oil to about 160˚C/320˚F. Season both sides of the chicken wings with salt and pepper. Coat with potato starch. Fry the wings at 160˚C/320˚F for approximately 7 minutes. Remove cooked wings from oil. Raise oil temperature to about 180˚C/350˚F. Return the wings to the oil and fry until golden brown, about 3 minutes. Drain them on paper towels. Set aside. Make the graze. Combine all the glaze ingredients in a shallow pan and bring it to a simmer. Reduce until thick. Toss in the wings. Sprinkle toasted white sesame. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12522
Views: 6994648 Tasty
We Tried To Re-Create This Cheese-Covered Burger
 
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"This week Andrew and Niki cover a burger in cheese! Make sure to check out new episodes of Eating Your Feed every Saturday." Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/52326 MUSIC Theme For Airport_fullmix Licensed via Warner Chappell Production Music Inc. Azeri Kamanche Licensed via Warner Chappell Production Music Inc. Find Myself Hoping_Full Licensed via Warner Chappell Production Music Inc. African Journey C_Submix C Licensed via Warner Chappell Production Music Inc. All Because Of You_Instrumental Licensed via Warner Chappell Production Music Inc. iMove_Full Mix Licensed via Warner Chappell Production Music Inc. The Shepherdess_fullmix Licensed via Warner Chappell Production Music Inc. Seeing The Sights Licensed via Warner Chappell Production Music Inc. Grace And Beauty Licensed via Warner Chappell Production Music Inc. Island Bound Licensed via Warner Chappell Production Music Inc. Licensed via Audio Network SFX Provided By AudioBlocks (https://www.audioblocks.com)
Views: 2147149 Tasty
Homemade Vs. Boxed Chocolate Cake
 
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Get the recipe here!: https://tasty.co/recipe/the-ultimate-chocolate-cake Reserve the One Top: http://bit.ly/2v0iast Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/45753 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network STILLS Emoji provided free by http://emojione.com
Views: 2724968 Tasty
Making Chocolate Croissants: Behind Tasty
 
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Reserve the One Top: http://bit.ly/2v0iast Here is what you'll need! Homemade Chocolate Croissants (Pain Au Chocolate) Servings: 8 INGREDIENTS 4 cups flour ½ cup water ½ cup milk ¼ cup sugar 2 teaspoons salt 1 packet instant yeast 3 tablespoons unsalted butter, softened 1¼ cup cold unsalted butter, cut into ½-inch thick slices 1 egg, beaten 2 bars chocolate PREPARATION In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter. Once the dough starts to clump, turn it out onto a clean counter. Lightly knead the dough and form it into a ball, making sure not to over-knead it. Cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper.. Place another piece of parchment on top of the butter, and beat it with a rolling pin. Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch square, ½-inch thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square. Transfer the butter layer to the refrigerator. To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants. Roll out each corner and form a 10-inch square. Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely. Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it. Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour. Roll out the dough on a floured surface until it’s 8x24 inches. Fold the top half down to the middle, and brush off any excess flour. Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn. Refrigerate for one hour. Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge. After the final turn, cover the dough with plastic wrap and refrigerate overnight. To form the croissants, cut the dough in half. Place one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches. With a knife, trim the edges of the dough. Cut the dough into 4 rectangles. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Place the croissants on a baking sheet, seam side down. Repeat with the other half of the dough. Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later. Place the croissants in a warm place to rise for 1-2 hours. Preheat oven to 400°F (200°C). Once the croissants have proofed, brush them with one more layer of egg wash. Bake for 15 minutes or until golden brown and cooked through. Enjoy warm! Inspired by: http://www.finecooking.com/recipe/classic-croissants Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/33442 MUSIC Licensed via Audio Network
Views: 4063018 Tasty
How To Make The Ultimate Chocolate Cake
 
06:50
Reserve the One Top: http://bit.ly/2v0iast Get the recipe: THE ULTIMATE CHOCOLATE CAKE Servings: 12 INGREDIENTS CAKE 1½ cups flour 1 cup Dutch processed cocoa powder 1 teaspoon salt 1½ teaspoons baking soda ½ teaspoon baking powder 1½ cups stout 1 tablespoon vanilla extract 1 tablespoon espresso powder 1 cup butter, softened 1½ cups sugar 3 eggs ½ cup mayonnaise 4 ounces dark chocolate, chopped BUTTERCREAM 1½ cups butter, softened 1 tablespoon vanilla extract ½ cup Dutch processed cocoa powder 5 cups powdered sugar Fresh fruit, to decorate PREPARATION 1. Preheat oven to 325˚F (160˚C). 2. Grease and line three 8-inch cake tins with parchment paper. 3. In a large bowl, sift together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside. 4. In a large glass measuring cup, combine the stout, vanilla, and espresso powder. Set aside. 5. In a large mixing bowl, cream together the butter and sugar until it is light and fluffy, about 5 minutes, scraping down the sides occasionally to ensure all the ingredients are being evenly creamed together. 6. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. 7. Add the mayonnaise and beat until the mixture is smooth and creamy. 8. Alternate adding the prepared dry and wet ingredients to the batter. Starting with about ⅓ of the dry ingredients, beat until incorporated. Then add ⅓ of the liquid ingredients, mixing until the batter comes together. Continue until all the wet and dry ingredients have been incorporated. 9. Using a rubber scraper, fold the dark chocolate chunks into the batter. 10. Distribute the batter evenly between the 3 prepared cake tins. 11. Bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 12. Place the cakes on a cooling rack and leave to cool for about 10-15 minutes, until the outside of the pan is cool enough to touch. 13. Once the cakes have cooled, loosen the edges using a butter knife. Then place a large plate over the tin and invert to release the cake from the pan. Remove the parchment paper from the bottom of the cake and slide the cake back onto the cooling rack to cool completely. Repeat for the remaining two layers. 14. While your cakes are cooling, prepare the buttercream. 15. In a large bowl, beat together the butter and vanilla. 16. Gradually add in the cocoa powder, powdered sugar, and milk, continuously beating until all the ingredients have been incorporated and the frosting is light and fluffy. 17. Decorate to your liking. 18. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/33764 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Innocent Echoes Licensed via Warner Chappell Production Music Inc.
Views: 3253789 Tasty
Rainbow Crepe Cake: Behind Tasty
 
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Here is what you'll need! RAINBOW CREPE CAKE Servings: 10-12 INGREDIENTS 6 tablespoons butter, melted 3 cups milk 6 eggs 2¼ cups flour 7 tablespoons sugar Red food coloring Orange food coloring Yellow food coloring Green food coloring Blue food coloring Purple food coloring 6 cups whipped cream PREPARATION 1. In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two. 2. Divide the batter into 6 bowls with 1 cup of batter in each. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored. 3. On a nonstick skillet over medium heat, pour ⅓ cup of red crepe batter, and tip the pan to cover the entire bottom surface. 4. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used. 5. Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer. 6. Cover the crepe cake in whipped cream, so that it’s fully white on the outside. 7. Slice, and enjoy! Inspired By: https://www.buzzfeed.com/hannahwilliams/this-chocolate-crepe-cake-is-totally-mesmerizing?utm_term=.pbY9eJv7x#.rv3dGNbYw Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/26123 MUSIC Licensed via Audio Network
Views: 4416382 Tasty
Homemade Vs. Store-bought: Cinnamon Rolls
 
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Reserve the One Top: http://bit.ly/2v0iast Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/35808 MUSIC Bunch Of Fivers Licensed via Warner Chappell Production Music Inc. Boss Man Licensed via Warner Chappell Production Music Inc. After Dark Licensed via Warner Chappell Production Music Inc.
Views: 2525108 Tasty
Which Celebrity Makes The Best Mashed Potatoes?
 
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We try to find the best celebrity mashed potato recipe Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/35939 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) STILLS 'The Immortal Life Of Henrietta Lacks' New York Premiere - Arrivals Dimitrios Kambouris/Getty Images iHeartRadio Music Awards - Arrivals Frederick M. Brown/Getty Images Fox's 'Hell's Kitchen' 100th Episode Celebration Alberto E. Rodriguez /Getty Images EAT (RED) Food & Film Fest! - Arrivals Michael Loccisano/Getty Images The Pioneer Woman Magazine Celebration with Ree Drummond Monica Schipper/Getty Images William Morris Agency Hosts First Annual Food Network Awards In Miami Gustavo Caballero/Getty Images
Views: 2669211 Tasty
Which Pan Is Right For You?
 
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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! Skillet Chicken Thighs with Pan Sauce Servings: 2 INGREDIENTS 2 bone-in, skin-on chicken thighs Salt, to taste Pepper, to taste 1 teaspoon olive oil ⅓ cup chicken stock 1 clove garlic, minced 1 tablespoon thyme 1 tablespoon butter PREPARATION 1. Preheat oven to 375˚F/190˚C. 2. On a cutting board, pat the chicken thighs dry with a paper towel, then sprinkle with salt and pepper. 3. Heat the olive oil in a stainless steel skillet over high heat. Once the oil begins to shimmer, add the chicken thighs skin side down. 4. Without moving the chicken, cook for 2-4 minutes, until the skin becomes golden brown and crispy. Flip the chicken and cook for 2-3 minutes, until golden. 5. Transfer the skillet to the oven for 15 minutes. If you don’t have a stainless steel skillet, transfer the chicken to a baking dish. 6. Remove the pan from the oven and place the chicken thighs on a plate. Return the skillet to the stove over high heat. 7. Once the fat begins to simmer, add the chicken stock and cook, scraping the bottom of the pan to release and brown bits. 8. Add the garlic, thyme, and butter, and cook until the sauce begins to reduce, about 1 minute. 9. Pour the pan sauce over the chicken thighs, and enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/19125 MUSIC Pink Tiger Licensed via Warner Chappell Production Music Inc.
Views: 922198 Tasty
Basic Knife Skills
 
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Learn how to chop properly with your knives! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/27336 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network
Views: 1728089 Tasty
Homemade Vs. Store-bought: Ice Cream
 
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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 9x9-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 9x9-inch baking pan. Cover and freeze until firm. 10. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Jazz Party Licensed via Warner Chappell Production Music Inc. Savoir Faire_Main Licensed via Warner Chappell Production Music Inc. Jive Baby Licensed via Warner Chappell Production Music Inc.
Views: 9265564 Tasty
Katy Perry’s Cherry Pie - Featuring Her Song “Bon Appétit”
 
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"World's Best Cherry Pie" Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC “Bon Appétit” by Katy Perry Credits: https://www.buzzfeed.com/bfmp/videos/16261
Views: 4017891 Tasty
Cupcakes 4 Ways
 
01:53
RECIPE: Red Velvet Cheesecake Cupcakes Makes 12 Ingredients: 1 box red velvet cake mix, prepared according to package instructions 16 ounces cream cheese 1 cup powdered sugar 2 teaspoons vanilla extract 2 cups cream cheese frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps. 3. Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs. Chocolate-Covered Strawberry Cupcakes Makes 12 Ingredients: 1 box white cake mix, prepared according to package instructions 20 strawberries 1 cup chocolate chips 2 cups vanilla frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Finely chop 8 of the strawberries and spoon them evenly on top of the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. In a small bowl, microwave the chocolate chips in 20 second intervals, stirring in between, until the chocolate is melted and smooth. Dip the strawberries in the chocolate, then chill. 5. Pipe the frosting onto each cupcake, then top with a chocolate-covered strawberry. Cookie Dough Cupcakes Makes 12 Ingredients: 1 box vanilla cake mix, prepared according to package instructions 1 8-ounce tube chocolate chip cookie dough 1 cup chocolate chips 2 cups cream cheese frosting Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Place a small ball of cookie dough on each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. Pipe the frosting onto each cupcake, then top with chocolate chips. Chocolate Peanut Butter Cupcakes Makes 12 Ingredients: 1 box chocolate cake mix, prepared according to package instructions 18 chocolate peanut butter cups 1 cup vanilla frosting ¾ cup peanut butter Preparation: 1. Preheat oven to 375° F 2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway. 3. Place a peanut butter cup in each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool. 4. In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth. Then halve the remaining peanut butter cups. 5. Pipe the frosting onto each cupcake, then top with the peanut butter cup halves. Music provided by Warner Chappell Inc. Used with permission
Views: 3644410 Tasty
100-Layer Lasagna Challenge: Behind Tasty
 
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Get the recipe: https://tasty.co/recipe/100-layer-lasagna Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/44031 MUSIC Licensed via Audio Network 0330hrs Pole Dance_30Sec Licensed via Warner Chappell Production Music Inc. SFX Provided By AudioBlocks (https://www.audioblocks.com) Symphony No 40 in Gm K550 Mov1 Allegro Licensed via Warner Chappell Production Music Inc. STILLS /BuzzMoji
Views: 3033695 Tasty
Baked Potato Chips 4 Ways
 
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Here is what you'll need! Baked Potato Chips 4 Ways Serves: 2-3 servings (per recipe) BBQ Chips 3 gold potatoes 1 tablespoon cooking oil 1 tablespoon paprika 1 tablespoon chili powder 2 tablespoon brown sugar 1 teaspoon garlic powder 1 tablespoon pepper 1 tablespoon salt PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline. In a large bowl, mix the potato chips with ingredients. Arrange chips on greased baking sheet. Bake for 30-35 minutes. Enjoy! Cheddar Chips 3 gold potatoes 1 tablespoon cooking oil 2 cups cheddar cheese crackers 1 tablespoon salt PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline. Place cheddar crackers into a ziplock bag and crush them so that they reach a powdery state. In a large bowl, mix the potato chips with oil, cheddar powder, and salt. Arrange chips on greased baking sheet Bake for 30-35 minutes. Enjoy! Salt & Vinegar Chips 3 gold potatoes 2 cups vinegar 1 tablespoon salt 1 tablespoon pepper PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛ inch slices using a knife or mandoline. In a large bowl, coat chips with vinegar so all are submerged, allow to sit for 30 minutes (the longer they sit the more vinegary they will taste). Drain the chips and then mix in salt and pepper. Arrange chips on greased baking sheet. Bake for 30-35 minutes. Enjoy! Cool Ranch Chips 3 gold potatoes 1 tablespoon cooking oil 1 packet ranch dressing mix ¼ cup chives 1 teaspoon salt 1 teaspoon pepper PREPARATION Preheat the oven to 350ºF/175ºC. Carefully slice 3 gold potatoes into ⅛-inch slices using a knife or mandoline. In a large bowl, mix chips with ingredients. Arrange chips on greased baking sheet Bake for 30-35 minutes. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Say It Right Licensed via Audio Network Made by BFMP www.buzzfeed.com/videoteam.
Views: 2036189 Tasty
12 Healthy Smoothies
 
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Try any of these healthy smoothies to jumpstart your day! Here is what you'll need! https://tasty.co/recipe/cucumber-apple-mint-smoothie https://tasty.co/recipe/strawberry-banana-smoothie-meal-prep https://tasty.co/recipe/dark-chocolate-peanut-butter-banana-protein-smoothie https://tasty.co/recipe/blueberry-banana-spinach-smoothie https://tasty.co/recipe/kiwi-banana-spinach-smoothie-meal-prep https://tasty.co/recipe/vanilla-berry-protein-smoothie https://tasty.co/recipe/strawberry-ginger-beet-smoothie https://tasty.co/recipe/mixed-berry-smoothie-meal-prep https://tasty.co/recipe/peach-orange-cream-protein-smoothie https://tasty.co/recipe/orange-mango-carrot-smoothie https://tasty.co/recipe/pineapple-orange-mango-smoothie-meal-prep https://tasty.co/recipe/tropical-green-protein-smoothie Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/37950 MUSIC Blast Funk Licensed via Warner Chappell Production Music Inc.
Views: 1150394 Tasty
Wolfgang Puck’s Oscar Worthy Dishes
 
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Check out a few secrets from Wolfgang Puck who is catering the offical Oscar's afterparty this year. Check out his website: http://wolfgangpuck.com/catering Here is what you'll need! Salmon with Pesto Veggie Noodles by Wolfgang Puck Servings: 2 INGREDIENTS 1 shallot 2 cloves garlic 5 large leaves basil ¼ bunch flat leaf parsley 1 pint cherry tomatoes 1 teaspoon chili flakes Salt, to taste Pepper, to taste 1 lemon ¼ cup extra-virgin olive oil, plus more for cooking 2 6-ounce fillets of salmon, skin off 1 yellow squash 1 zucchini 2 carrots 2 watermelon radishes PREPARATION Finely dice the shallot and add it to a medium bowl. Mince the garlic and add it to the bowl with the shallot. Chiffonade the basil, chop the parsley, and add to the bowl. Quarter the cherry tomatoes and add them to the bowl with the herbs, along with the chili flakes, a pinch of salt and pepper, the juice of one lemon, and the olive oil. Stir to combine. Heat a bit of oil in a medium skillet over medium heat. Season the salmon fillets with salt and pepper. When the oil is shimmering, sear the salmon on one side until golden brown. Flip and cook until the other side is golden brown and the fish is cooked through. Remove the salmon from the heat and wipe out the skillet. Cut the squash, zucchini, carrots, and watermelon radishes in half, if needed, then spiralize. Heat a bit of oil in the pan over medium heat until simmering. Add the vegetable noodles to the pan and season with salt and pepper. Saute until tender, about 2 minutes. Divide the vegetable noodles between two plates. Place a piece of salmon on each bed of noodles, then top with tomato sauce. Enjoy! --- Wolfgang Puck's Trout in Puff Pastry Servings: 6 INGREDIENTS 2 tablespoons olive oil ½ cup celery, sliced ½ cup leeks, julienned ½ cup carrots, julienned Salt, to taste White pepper, to taste 1 cup heavy cream 1 whole trout, cleaned Black pepper, to taste 2 tablespoons fresh tarragon, chopped 2 sheets puff pastry 2 eggs, beaten Parsley, for serving Lemon wedges, for serving Chive Butter Sauce: 1 cup white wine Juice of one lemon 4 shallots, minced ½ bunch tarragon 1 cup heavy cream 18 tablespoons (2 ¼ sticks) butter, sliced Salt, to taste Pepper, to taste 2 bunches chives, minced PREPARATION Heat the olive oil in a medium pan over medium heat. Add the celery, leeks, carrots, and a pinch of salt and white pepper, and sauté until the vegetables start to cook down. Add the cream and stir to coat the vegetables. Cook until the cream is thickened. Remove the pan from the heat. Line a baking sheet with parchment paper. Roll out both sheets of puff pastry until they are ⅓-inch thick. Transfer one sheet of puff pastry to the baking sheet. Cut the trout along the back to remove the spine, then butterfly open. Season with salt, pepper, and the tarragon. Scoop the cooked vegetables onto one side of the fish, then fold over the other fillet. Transfer the fish to the center of the sheet of puff pastry. Brush egg wash around the fish, then lay on the second sheet of puff pastry, pressing around the fish to seal. Use a paring knife to cut away the excess puff pastry in the shape of a fish. Brush the top of the puff pastry with egg wash and use the leftover pastry scraps to decorate the fish with an eye and gills. Use the tip of the knife or the large opening of a pastry tip to draw scales on the body and tail. Chill in the refrigerator for at least 30 minutes. Make the Chive Butter Sauce: In a medium saucepan over medium heat, combine the wine, lemon juice, shallots, and tarragon. Reduce until only a ¼ cup of liquid remains. Add the cream and reduce until the mixture thickens slightly. Slowly whisk in the butter, 1 piece at a time, until the sauce is glossy and thickened. Remove the tarragon stem and season with salt and pepper. Stir in the chives. Preheat the oven to 375℉ (190℃). When the oven is heated. Bake the fish for 15 to 20 minutes, or until the pastry is golden brown. Transfer the fish to a platter and garnish with fresh parsley and lemon wedges. To serve, cut the fish into indiv
Views: 1644787 Tasty
7 Japanese Desserts From Tasty Japan
 
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Like Tasty Japan on Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Find these tasty recipes here: http://bzfd.it/2lrNKbe Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12036 Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12036
Views: 3538614 Tasty
6 Incredible No-Bake Desserts
 
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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Here is what you'll need! FULL POST: Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/22350 MUSIC Licensed via Audio Network
Views: 4423663 Tasty
Easiest Vegetables to Grow In a Small Space
 
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Here is what you'll need! How To Regrow Vegetables From Your Kitchen Potatoes MATERIALS 1 sweet potato 1 yellow potato Toothpicks Mason jar or cups Water INSTRUCTIONS Halve the sweet potatoes, and place cut side down in a jar filled with water. Use toothpicks stuck into the sweet potato to keep it slightly elevated from the bottom. Place it in direct sunlight. Replace with clean water every one to two days. Once the potatoes have roots and sprouts (called slips) about 4-5 inches long, twist the slips from the potato, and set them in their own bowl of shallow water. The slips will begin growing their own roots, and once they are one inch long, you can plant them in soil. Lettuce MATERIALS 1 head lettuce Mason jar or cup Water INSTRUCTIONS 1. On a cutting board, cut two inches of the base of lettuce off. 2. Set the lettuce on its base in a glass with ½ inch of water, and place it in sunlight. Change the water every day. 3. After 5-7 days, some new leaves should have begun to sprout from the center, and roots should be forming. Transfer it to soil and you can begin harvesting leaves when they reach 6-8 inches tall. Bok Choy MATERIALS 1 head bok choy Mason jar or cup Water INSTRUCTIONS On a cutting board, cut the the 2-inch base of the bok choy. Place the bok choy in a container with water and place in a sunny location. Replace with fresh water every day or two. Use a spray bottle to mist the center of the plant for extra hydration if necessary. With time, the outside of the bok choy will deteriorate and turn yellow, while the center will grow turing from a pale green to darker green. When the bok choy has grown new leafy-growth at its center, transfer it to a container with potting mix. The container must have a good drainage hole. Plant the bok choy deep, so only the tips of the new green leaves pointing up. Place in an area that gets at least 6 hours of sunlight a day. Bok choy requires a lot of water, so water generously. Scallions MATERIALS 1 bunch scallions Mason jar or cup Water INSTRUCTIONS On a cutting board, trim the base of the scallions, keeping approximately 2 inches of the roots and base intact. Place the roots in ½ inch of water with sunlight. Change the water every other day. Transfer to soil after 5-7 days or keep in the glass of water. You can begin harvesting when they are fully grown. Onions MATERIALS 1 red or yellow onion Pot Soil INSTRUCTIONS Trim the base of the onion into a cube, keeping 1-2 inches of the root base intact. Plant the onion directly into soil with a thin layer of soil covering the cut top. To make room in your garden, you can trim the sides of the onion as only the center is needed for regrowth. Harvest the onions when the green tops have yellowed and fallen over. Ginger MATERIALS 1 knob of ginger Baking dish Water Pot Soil INSTRUCTIONS Place the ginger in a baking dish and soak it in warm water for overnight. Ginger roots grow horizontally so fill a shallow, wide plant pot with rich, well-draining potting soil. If you want more than one plant, you can cut the root into pieces, as long as they are at least an inch long (each should each still have at least 3 “eyes”), and as long as each plant has at least 8 inches of its own space in the pot. Plant the ginger with the eye bud pointing up below 1-2 inches of soil. Water lightly (often, but not so that it is over soaked) and keep in a warm place, though not one with huge amounts of direct sunlight per day. It will take a few months before the ginger is large enough to begin harvesting pieces from it. Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/17351 MUSIC Licensed via Audio Network STILLS The Rapid Growth Of Spring Onions, Time-Lapse aleksask/Getty Images
Views: 628319 Tasty
4 Easy 3-Ingredient Desserts
 
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Peanut Butter S’mores Dip Serves 4-6 INGREDIENTS 1 pound mini peanut butter cups 1 pound large marshmallows 15-20 graham crackers PREPARATION 1. Preheat oven to 350°F/175°C. 2. Place the peanut butter cups in an even layer on the bottom of a large skillet or nonstick pan. 3. Place the marshmallows in a single layer on top. 4. Bake for 20 minutes until marshmallows are golden brown. 5. Serve with graham crackers for dipping! Cookies & Cream Truffles Serves 6-8 INGREDIENTS 36 chocolate sandwich cookies 8 ounces cream cheese, softened 12 ounces white chocolate, melted PREPARATION 1. In a food processor, finely crush the cookies, reserving about 2 tablespoons of the mixture for sprinkling on top of the truffles. 2. In a large bowl, combine cookie crumbs and cream cheese, stirring until evenly mixed. 3. Chill the mixture for about an hour or until the mixture can be rolled into a ball and hold its shape. 4. Roll ping pong–sized balls with the mixture. 5. Dip the truffles in the melted white chocolate and place on a baking tray lined with parchment paper. 6. Sprinkle some of the cookie crumbs on top of the chocolate-coated truffle before the chocolate hardens. 7. Repeat with the rest of the truffles, reheating the chocolate if necessary. 8. Serve! Palmier Cookies Serves 4-6 INGREDIENTS 1 sheet puff pastry, thawed 1 cup cane sugar ½ stick melted butter PREPARATION 1. Preheat oven to 425°F/220°C. 2. Brush the melted butter evenly over the puff pastry. 3. Sprinkle half the sugar on the pastry, then spread it around evenly. 4. Using a rolling pin, roll the pastry into a rectangle, pressing the sugar into the pastry. 5. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar. 6. Starting from the shorter edges, roll them tightly towards the middle. 7. Wrap in cling film and chill for about 30 minutes. 8. Remove the cling film and push one of the rolls directly on top of the other. 9. Trim off the uneven ends of the pastry, then slice 1-centimeter cookie rounds. They should look like smushed hearts. 10. Place the slices on a baking tray lined with parchment paper about 2 inches apart to allow for expansion. 11. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown. 12. Cool, then serve! Triple Decker Brownies Serves 4-6 INGREDIENTS 1 16-ounce tube cookie dough 16 chocolate sandwich cookies ½ box brownie mix, prepared according to package instructions PREPARATION 13. Preheat oven to 350°F/175°C. 14. Press the cookie dough in an even layer on the bottom of a 9x9 square baking pan. 15. Place the 16 cookies evenly on top of the cookie dough. 16. Pour the brownie batter on top, spreading it evenly over the cookies. 17. Bake for 45-50 minutes, until a toothpick inserted inside comes out clean. 18. Cool, slice, then serve! Music provided by Warner Chappell Inc. Used with permission
Views: 4310393 Tasty
Giant BBQ Rib Sandwich to Feed a Crowd
 
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An entire slab of bbq ribs in a sandwich! Here is what you'll need! Giant BBQ Rib Sandwich (To Feed A Crowd) Servings: 8 INGREDIENTS 1 rack baby back ribs, membrane removed (this is essential for de-boning) Dry Rub 2 tablespoons paprika 1 tablespoon pepper 2 tablespoons brown sugar 2 teaspoons salt 1 teaspoons garlic powder 1 teaspoons onion powder 1 teaspoons cumin 1 teaspoons chili powder Glaze 1 cup barbecue sauce ¼ cup honey 1 large loaf bread ¼ cup melted butter 1 tablespoon sesame seeds 2 large onions, sautéed or caramelized 2 tablespoons parsley, chopped Pickles White onion slices PREPARATION Preheat oven to 300°F/150°C. Lay the ribs on a long sheet of aluminum foil. Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps. Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Bake the ribs for 3 to 3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal. Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender. Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside. Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly. With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun. Slice into about 2-inch sandwiches, and serve! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/19075 MUSIC Grand Designs Licensed via Warner Chappell Production Music Inc.
Views: 1138407 Tasty
How To Make Mesmerizing Japanese Desserts
 
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Shop the Tasty kitchenware collection here: http://bit.ly/2IooLS4 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/51918 MUSIC Licensed via Audio Network
Views: 2470816 Tasty
4 Easy 3-Ingredient Dinners
 
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Here is what you'll need! Mac & Cheese Servings: 3-4 INGREDIENTS 5 cups milk 1 lb dry elbow macaroni 2 cups shredded cheddar cheese PREPARATION In a large pot, bring the milk to a boil. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated. Enjoy! Chili-Glazed Salmon Servings: 3 INGREDIENTS 3 4-ounce salmon fillets ½ cup sweet chili sauce ¼ cup chopped scallions PREPARATION Preheat oven to 400°F/200˚C. In a bowl, mix together the salmon, chili sauce, and the scallions. Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon. Bake for 12-15 minutes, until the salmon is cooked but still tender. Enjoy! Cajun BBQ Ribs Servings: 2-3 INGREDIENTS 1/2 rack baby back ribs 3 tablespoons Cajun seasoning 1 cup BBQ sauce PREPARATION Preheat oven to 250°F/120°C. Rub the Cajun seasoning evenly over the top and bottom of the ribs. Bake for 2 hours, until ribs are tender. Increase oven temperature to 500°F/260°C. Brush the BBQ sauce evenly over the top and the sides. Bake for an additional 15 minutes, until the sauce is bubbly and caramelized. Serve with the extra BBQ sauce! Enjoy! Teriyaki Chicken Servings: 2-3 INGREDIENTS 2 pounds chicken thighs, sliced into chunks 1 cup soy sauce ½ cup brown sugar PREPARATION Sear the chicken thighs evenly in a pan, then flip. Add the soy sauce and brown sugar, stirring and bringing to a boil. Stir until the sauce has reduced and evenly glazes the chicken. Serve with rice, if desired! Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC NSPS2305_04 licensed by Warner Chappell Made by BFMP www.buzzfeed.com/videoteam.
Views: 3003816 Tasty