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Videos uploaded by user “Tasty” for the 2017
The Best Chewy Chocolate Chip Cookies
 
01:31
Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Super soft, chewy, and studded with chocolate! Here is what you'll need! The Best Chewy Chocolate Chip Cookies Servings: 12 INGREDIENTS ½ cup sugar ¾ cup brown sugar, packed 1 teaspoon salt ½ cup butter, melted 1 egg 1 teaspoon vanilla extract 1¼ cups all-purpose flour ½ teaspoon baking soda 4 ounces milk or semi-sweet chocolate chunks 4 ounces dark chocolate chunks (or your preference) PREPARATION Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies. Fold in the chocolate chunks evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly. Bake for 12-15 minutes, or until the edges have started to barely brown. Cool completely, and enjoy! Inspired by link: https://www.buzzfeed.com/lindsayhunt/ultimate-chocolate-chip-cookies?utm_term=.kxQq3zMZE#.niqXQ86jK Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/21154 MUSIC Ballade Pop_Main Licensed via Warner Chappell Production Music Inc.
Views: 4076210 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: 5072944 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: 8394193 Tasty
5-Cheese Mac & Cheese as made by Lawrence Page
 
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Here is what you'll need! FIVE-CHEESE MAC AND CHEESE as made by LAWRENCE PAGE Servings: 5 INGREDIENTS 1 box of elbow macaroni 1 12-ounce can evaporated milk 3 eggs ½ cup unsalted butter 2 cups cheddar cheese, shredded and divided 1 cup mozzarella cheese, shredded 2 tablespoons feta cheese, crumbled 1 cup provolone cheese, cut into small pieces ½ cup smoked Gouda cheese, shredded 4 teaspoons salt, divided 2 teaspoons black pepper PREPARATION Preheat oven to 350˚F/180˚C. In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot. Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper. Add 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well. Add eggs and evaporated milk, mix until fully incorporated. Transfer to a 9x13-inch baking dish and top with the remaining cheddar cheese. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Giraffe Bossa Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/13830
Views: 2048307 Tasty
Mirror Glaze Cake
 
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Check out the Tasty One-Stop Shop for cookbooks, aprons, hats, and more at TastyShop.com: http://bit.ly/2mEBY0e Inspired by - https://www.chefiso.com/p/white-chocolate-mirror-glaze-recipe How to make a shiny mirror glaze cake! Here is what you'll need! White Chocolate Mousse Servings: 1 INGREDIENTS 8 egg yolks ¼ cup sugar 1½ cups heavy cream (for the eggs) 1½ cups white chocolate (over 30% cocoa butter) 2 cups heavy cream, chilled (for whipping) PREPARATION In a large bowl, beat the egg yolks with a hand mixer until frothy and airy, then mix in the sugar slowly. Beat until lemon-colored and fluffy. Heat the cream in a pot over medium heat until steaming but not boiling, then slowly mix in half of the cream with the eggs – being sure to not cook the eggs by pouring too much cream inside before it’s mixed. Pour the warm creamy egg mixture into the pot with the rest of the cream and cook over low heat, stirring constantly until the mixture has thickened enough to coat the back of a spoon without dripping off too much. Mix in the white chocolate until smooth, then transfer the mix to a bowl and press cling film into the surface to prevent a skin from forming. Chill completely. Once the white chocolate mixture is set, beat the cold cream in a large bowl until stiff peaks. Be careful not to overmix, it’s safer to undermix than the over mix. Carefully fold in the white chocolate mixture into the cream, a little at a time, until folded in completely. Set aside for later use. Mirror Glaze Servings: 1 INGREDIENTS 300 milliliters water 1½ cups sugar 1 14-ounce can sweetened condensed milk 15 gelatin sheets 26 ounces white chocolate, chopped (over 30% cocoa butter) Gel food coloring of choice PREPARATION Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat. Bloom the gelatin in 8 cups of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It’s okay to go slow, just make sure it’s all blended with as little bubbles as possible, which will show up in the final product. Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. Separate the glaze into different containers and color them to your desire. We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you’d like, then glaze your cake! Mirror Glaze Cake Servings: 8-10 INGREDIENTS 1 recipe White Chocolate Mousse 18 ounces strawberry jam, seedless 2 round vanilla cakes, prepared with box instructions and trimmed to 1 cm thick 1 recipe Mirror Glaze PREPARATION Spread the jam evenly into the bottom of a round 8-inch cake pan, then place one of the cake rounds on top. Freeze completely. In a 9-inch by 3-inch silicone round cake mold, pour ⅔ of the chocolate mousse then tap the mold on the table to release any air bubbles. Place the frozen cake & jam disc on top of the mousse, jam-side down. Press the cake down slightly, then cover it with the rest of the mousse. Place the 2nd cake round on top, pressing down until the mousse rises to the level of the cake. Carefully transfer to a freezer and freeze overnight. It is vital that the cake is 100% frozen through. Place a can on top of a baking sheet, then carefully unmold the cake onto the can. Make sure to work quickly and that the glaze is already prepared. When the mirror glaze i
Views: 2393076 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: 5381772 Tasty
How Krispy Kreme Doughnuts Are Made
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Check us out on Facebook! - facebook.com/buzzfeedtasty Krispy Kreme's social IG: @krispykreme FB: https://www.facebook.com/KrispyKreme/ Website: http://www.krispykreme.com/ Credits: https://www.buzzfeed.com/bfmp/videos/33591 MUSIC Licensed via Audio Network
Views: 3800117 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: 3576000 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: 4953391 Tasty
Crispy, Creamy Chicken Cordon Bleu
 
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Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast Crispy, Creamy Chicken Cordon Bleu Servings: 6 INGREDIENTS 4 boneless, skinless chicken breasts Salt, to taste Pepper, to taste 1 tablespoon garlic powder 1 tablespoon onion powder 16 slices Swiss cheese ½ pound sliced ham 1 cup flour 4 eggs 2 cups panko bread crumbs Creamy Dijon Sauce 3 tablespoons butter 2 cloves garlic, minced 3 tablespoons flour 2 cups milk ¼ cup Dijon mustard 1 cup shredded Parmesan cheese PREPARATION 1. Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly. 2. On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch thick with a meat mallet, rolling pin, or heavy pan. 3. Remove the plastic wrap and place a layer of Swiss cheese, then ham, then one more layer of Swiss cheese. 4. Evenly roll the chicken, and place onto a new sheet of plastic wrap. 5. Wrap the chicken in the plastic wrap, twist the excess plastic, and roll the chicken while twisting the sides in to tighten and firm up the roll of chicken cordon bleu. Tie the excess and chill in the fridge to set for 30 minutes. 6. After the rolls are set, prepare large, wide dishes with flour, beaten egg, and bread crumbs, and dredge the chicken in the flour, egg, and bread crumbs. 2. Place the breaded chicken cordon bleu in a 325°F (170°C) pot of oil, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken’s center is still not 165°F (74°C), you can finish the chicken in an oven at 325°F (170°C) until that temperature is reached. 3. In a small pot on medium heat, melt the butter and cook the garlic until soft. 4. Add in flour, and whisk for 1 minute. 5. Add in the milk, and whisk until fully combined with the roux. 6. Continue whisking until the mixture comes to a simmer and has thickened. 7. Add in the Dijon mustard, salt, pepper, and Parmesan cheese. 8.Whisk to combine. Set aside. 9.Slice chicken and drizzle with Dijon sauce. Enjoy! Inspired by: https://www.cookscountry.com/recipes/5908-foolproof-chicken-cordon-bleu Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/30019 MUSIC Unhurried Licensed via Warner Chappell Production Music Inc.
Views: 868733 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: 4341015 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: 5140449 Tasty
How Chocolate is Made
 
03:31
Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/38049 MUSIC Licensed via Audio Network
Views: 2509826 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: 7752631 Tasty
Perfect Fluffy Pancake
 
01:36
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: 2665862 Tasty
Homemade Chocolate Croissants
 
03:17
Reserve the One Top: http://bit.ly/2v0iast Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/36899 Get the recipe: http://bit.ly/2hxqGex MUSIC Happy Bossa_Narr Licensed via Warner Chappell Production Music Inc.
Views: 1031996 Tasty
Making Chocolate Croissants: Behind Tasty
 
08:43
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: 4410665 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: 2882810 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: 2651244 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: 1918326 Tasty
Three Healthy Breakfasts In A Muffin Tin
 
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Here is what you'll need! One Muffin Tin Three Healthy Breakfasts Servings: 6 per recipe Banana Oat Muffins INGREDIENTS 1 banana, mashed 1 egg ½ teaspoon vanilla ¼ cup honey 1 teaspoon cinnamon ¼ teaspoon salt ½ cup Greek yogurt 1 cup milk 1½ cup oats Optional Toppings Strawberries Blueberries Apples Blackberries Raspberries Nuts PREPARATION Preheat oven to 350ºF/180ºC In a medium-sized bowl, mash a ripened banana until mostly smooth. Add egg and stir Add vanilla, honey, cinnamon, salt, and Greek yogurt, and mix. Then stir in oats, then finally, stir in milk. Fill each cup of a six-cup muffin tin a quarter of the way full. In each respective cup, add strawberries, apple, blueberries, blackberries, raspberries, and almonds, then fill cups to the top with the rest of batter. Bake 30 minutes. Allow to cool for 5 minutes. Enjoy! Customizable Veggie Egg Cups Serves 6 (per recipe) INGREDIENTS 5 eggs Salt, to taste Pepper, to taste Mix and match fillings: Spinach, chopped Tomatoes, diced Onion, finely diced Bell pepper, finely diced Broccoli, cut into small florets Cheddar cheese PREPARATION 1.Preheat oven to 350ºF/180ºC 2. In a measuring cup, beat the eggs until smooth. Set aside. 3. In a greased muffin tin, place your desired combination of fillings into each muffin cup. 4. Season each cup with salt and pepper. 5. Pour the beaten eggs into each muffin cup until the liquid almost reaches the top. 6. Bake at 350°F/180°C for 20 minutes, until set. 7. Enjoy! Granola Cups INGREDIENTS 1 banana, mashed ¼ cup honey 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon cinnamon 1 ½ cups oats 1 cup Greek yogurt Optional: preferred fillings (strawberries, blueberries, raspberries, apples, bananas, nuts, mango, pineapple, kiwi) PREPARATION In a medium-sized bowl, mash a ripened banana until mostly smooth. Add honey and vanilla, stir. Add salt, cinnamon, and oats. Press 2 tablespoons of mix into each cup, form a cup-shape. Refrigerate 1 hour and preheat oven to 350ºF/180ºC. Bake granola cups for 30 minutes Allow to cool for 5 minutes and add a tablespoon of yogurt to each cup along with any preferred toppings. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12663
Views: 1309411 Tasty
How To Make The Ultimate Chocolate Cake
 
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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: 3597211 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: 9972976 Tasty
One Top Creme Caramel
 
02:40
Reserve the One Top: http://bit.ly/2v0iast Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/40539 MUSIC Mountain Climber_alt1 Licensed via Warner Chappell Production Music Inc.
Views: 939984 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: 977625 Tasty
6 Sleepover Party Snack
 
04:53
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: 2264407 Tasty
Rainbow Crepe Cake: Behind Tasty
 
07:04
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: 4876871 Tasty
Chicken Gyros
 
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Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast CHICKEN GYROS Servings: 8 INGREDIENTS Marinade 2 cups Greek yogurt ¼ cup lemon juice ¾ cup olive oil 1 tablespoon kosher salt 1 tablespoon garlic, minced 1 tablespoon ground coriander 1 tablespoon paprika 1 tablespoon ground cumin ½ teaspoon cayenne pepper 1 teaspoon cinnamon 1 teaspoon black pepper 2 pounds boneless skinless chicken thighs, pounded flat ½ large yellow onion, peeled and root side removed 1 sturdy wooden skewer (roughly 10 inches) Tzatziki Sauce 1 large cucumber, shredded 2 cups Greek yogurt 1 tablespoon garlic, minced ¼ cup lemon juice 2 tablespoons fresh dill, finely chopped 2 tablespoons fresh parsley, finely chopped Salt and pepper to taste 8 pitas Sliced onion Sliced tomato PREPARATION 1. In a large bowl, combine marinade ingredients and stir well. 2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day. 3. Preheat oven to 400°F (200°C). 4. In a medium bowl, combine tzatziki ingredients and stir well. 5.Cover and refrigerate at least 30 minutes. 6.On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes. 7. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce. 8. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/30233 MUSIC Dead Or Alive_AltMixv Licensed via Warner Chappell Production Music Inc.
Views: 1173231 Tasty
12 Healthy Smoothies
 
03:13
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: 1336397 Tasty
3-Minute Mug Cakes 4 Ways
 
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FULL RECIPE: https://tasty.co/compilation/3-minute-mug-cakes-4-ways Here is what you'll need! 3-Minute Mug Cakes 4 Ways Chocolate Hazelnut Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar 2 tablespoons cocoa powder ½ teaspoon baking powder 3 tablespoons milk 1 tablespoon oil, such as vegetable or canola 1 teaspoon vanilla extract 1 tablespoon chocolate hazelnut spread PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Mix all the ingredients except the Nutella. Once combined, spoon it on top of the batter. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Strawberries & Cream Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2 strawberries, diced 3 tablespoons milk 1 tablespoon oil 1 teaspoon vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Cookies & Cream Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2-3 chocolate sandwich cookies, crushed 3 tablespoons milk 1 tablespoon oil 1 teaspoon vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Birthday Cake Servings: 1 INGREDIENTS 4 tablespoons flour 3 tablespoons sugar ½ teaspoon baking powder 2 tablespoons sprinkles 3 tablespoons milk 1 tablespoon oil 2 teaspoons vanilla extract PREPARATION In a 12-ounce mug or larger, mix all ingredients until just combined. Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn’t spill over (depending on the size of the mug). Let cool one minute before eating. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Orange Pudding Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/14152
Views: 3030667 Tasty
How To Make A Croquembouche (Cream Puff Tower)
 
06:13
Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/40799 MUSIC SFX Provided By AudioBlocks (https://www.audioblocks.com) Licensed via Audio Network
Views: 2658903 Tasty
Easiest Vegetables to Grow In a Small Space
 
01:40
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: 656272 Tasty
Loaded Baked Potatoes 4 Ways
 
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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! LOADED BAKED POTATOES 4 WAYS Bacon Cheddar Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt 1 cup shredded cheddar cheese, plus more for topping ½ cup scallions, chopped ¾ cup bacon, chopped, divided ½ cup sour cream, plus more for topping 1 tablespoon butter ¼ cup milk 1 teaspoon pepper Chives, to serve PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potato, add the cheese, scallions, ½ cup of bacon, sour cream, butter, milk, and pepper, and mix well. Scoop the potato mixture back into the hollowed-out potatoes and top with cheddar cheese and remaining ¼ cup of bacon bits. Bake an additional 15 minutes until the cheese is melted. Serve warm with sour cream and chives! Breakfast Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt 1 tablespoon butter 2 ounces cheddar cheese 1 tablespoon bacon, diced 3 eggs 2 teaspoons salt 1 teaspoon pepper 1 tablespoon chives, chopped PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and save the scooped out insides (for mashed potatoes, etc.). Spread butter on the inside of each scooped out potato. Add cheese, bacon, one egg per potato, salt, and pepper. Top with chives. Bake 25 minutes, until the egg white has cooked through. Serve warm with chives! Broccoli Cheddar Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt 4 ounces cream cheese 1 cup cheddar cheese, plus more for topping ½ cup broccoli, chopped 2 teaspoons salt 1 teaspoon pepper ¼ cup milk Sour cream, to serve Chives, to serve PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well. Scoop the potato mixture back into the potatoes and top with cheddar cheese. Bake an additional 15 minutes until the cheese is melted. Serve warm with sour cream and chives! Southwestern Baked Potato Servings: 3 INGREDIENTS 3 russet potatoes 2 tablespoons olive oil 2 teaspoons salt ½ pound ground beef 1 tablespoon taco seasoning ½ cup black beans, drained and rinsed ½ cup tomatoes, diced 1 cup cheddar cheese, plus more for topping Guacamole, to serve PREPARATION Preheat the oven to 350°F/180°C. On a baking sheet, oil the potatoes well and sprinkle with salt. Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed. In a skillet over high heat, add the ground beef with a bit of oil. Add the taco seasoning, black beans, and tomatoes. You may want to drain the ground beef mixture once cooked if there’s too much liquid. Once the potatoes are cooled, cut them vertically, scoop out the inside, and transfer to a bowl. In the bowl with the scooped out potatoes, add the ground beef mixture and cheddar cheese. Mix well. Scoop the potato mixture back into the potatoes and top with cheddar cheese. Bake an additional 15 minutes until the cheese is melted. Serve warm with guacamole! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/18624 MUSIC Life in Joy_Full Licensed via Warner Chappell Production Music Inc.
Views: 802723 Tasty
6 Incredible No-Bake Desserts
 
05:12
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: 4778962 Tasty
Homemade Vs. Store-bought: Chocolate Chip Cookies
 
04:49
Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Here is what you'll need! https://tasty.co/recipe/the-best-chewy-chocolate-chip-cookies Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/38650 MUSIC Just Like Dynamite_NoVox Licensed via Warner Chappell Production Music Inc. Just Like Dynamite_Full Licensed via Warner Chappell Production Music Inc. Burlesque Licensed via Warner Chappell Production Music Inc. Sleepwalking_Instrumental Licensed via Warner Chappell Production Music Inc. Skyway_Full Mix Licensed via Warner Chappell Production Music Inc. Island Life_Instrumental Licensed via Warner Chappell Production Music Inc. Masai Bounce_Full Mix (1) Licensed via Warner Chappell Production Music Inc. High Up_Instrumental Licensed via Warner Chappell Production Music Inc. Bad Mama_fullmix Licensed via Warner Chappell Production Music Inc. Belle Plage_fullmix Licensed via Warner Chappell Production Music Inc. I Am Sure_Full Mix Licensed via Warner Chappell Production Music Inc. I Am Sure_Full Mix (1) Licensed via Warner Chappell Production Music Inc. Happy Organ Shake_Full Licensed via Warner Chappell Production Music Inc. Talking Trumpet Walk_Full Licensed via Warner Chappell Production Music Inc. Fifth Avenue Licensed via Warner Chappell Production Music Inc. Unhurried Licensed via Warner Chappell Production Music Inc. Hot Plate Licensed via Warner Chappell Production Music Inc. Together Again Licensed via Warner Chappell Production Music Inc. Bunch Of Fivers (1) Licensed via Warner Chappell Production Music Inc. No Goodbyes_Full Licensed via Warner Chappell Production Music Inc.
Views: 2512717 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: 3610119 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: 1161329 Tasty
2-Ingredient Sorbet 4 Ways
 
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Here is what you'll need! 2-INGREDIENT SORBET 4 WAYS Strawberry Servings: 4-6 INGREDIENTS 1 pound strawberries ¼ cup honey PREPARATION 1. Hull the strawberries by using a straw to push out the stem of each strawberry. 2. Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened. 3. Add the frozen strawberries and honey to a food processor and combine until evenly mixed. 4. Transfer to a loaf pan and transfer to freezer until completely frozen. 5. Enjoy! Honeydew Melon Servings: 4-6 INGREDIENTS 1 honeydew melon ¼ cup honey PREPARATION 1. Cut honeydew in half and remove seeds. 2. Cut into slices and remove fruit from the skin. 3. Transfer melon pieces to a parchment paper-lined baking sheet and freeze until hardened. 4. Add the frozen melon and honey to a food processor and combine until evenly mixed. 5. Transfer to a loaf pan and transfer to freezer until completely frozen. 6. Enjoy! Blueberry Servings: 4-6 INGREDIENTS 1 pound blueberries, frozen ¼ cup honey PREPARATION 1. Add the blueberries and honey to a food processor and combine until evenly mixed. 2. Transfer to a loaf pan and transfer to freezer until completely frozen. 3. Enjoy! Peach Servings: 4-6 INGREDIENTS 1 pound peaches, frozen ¼ cup honey PREPARATION 1. Add the peaches and honey to a food processor and combine until evenly mixed. 2. Transfer to a loaf pan and transfer to freezer until completely frozen. 3. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/18605 MUSIC Stylus_Main Licensed via Warner Chappell Production Music Inc.
Views: 2161943 Tasty
French Toast Roll-Ups 4 Ways
 
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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! STRAWBERRY CREAM CHEESE Servings: 3 INGREDIENTS 10 slices sandwich bread Softened cream cheese Sliced strawberries 3 eggs 1 tablespoon milk ½ teaspoon cinnamon ½ teaspoon vanilla extract PREPARATION Roll each slice of bread flat with a rolling pin. Spread desired amount of cream cheese and strawberries along the edge of the bread, and roll up. In a bowl, combine eggs, milk, cinnamon, and vanilla. Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown. Enjoy! Inspired by: http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html BANANA PEANUT BUTTER Servings: 3 INGREDIENTS 10 slices sandwich bread Peanut butter Banana slices 3 eggs 1 tablespoon milk ½ teaspoon cinnamon ½ teaspoon vanilla extract PREPARATION Roll each slice of bread flat with a rolling pin. Spread desired amount of peanut butter and bananas along the edge of the bread, and roll up. In a bowl, combine eggs, milk, cinnamon, and vanilla. Dip each roll-up in egg mixture, and pan-fry in a buttered skillet until all sides are golden brown. Enjoy! SAUSAGE Servings: 3 INGREDIENTS 10 slices sandwich bread Cooked sausage links 3 eggs 1 tablespoon milk ½ teaspoon cinnamon ½ teaspoon vanilla extract PREPARATION Roll each slice of bread flat with a rolling pin. Place sausage at the edge of the bread, and roll up. In a bowl, combine eggs, milk, cinnamon, and vanilla. Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown. Enjoy! Inspired by: http://www.cinnamonspiceandeverythingnice.com/french-toast-sausage-roll-ups/ CINNAMON ROLL Servings: 3 INGREDIENTS 10 slices sandwich bread 3 tablespoons butter, melted 3 tablespoons brown sugar 2 tablespoons cinnamon 3 eggs 1 tablespoon milk ½ teaspoon cinnamon ½ teaspoon vanilla extract PREPARATION Roll each slice of bread flat with a rolling pin. In a bowl, combine melted butter, brown sugar, and 2 tablespoons cinnamon. Spread onto each bread slice, and roll up. In a bowl, combine eggs, milk, ½ teaspoon cinnamon, and vanilla. Dip each roll-up in egg mixture, and pan fry in a buttered skillet until all sides are golden brown. Enjoy! Inspired by: http://www.motherthyme.com/2016/08/cinnamon-roll-french-toast-roll-ups.html *When handling raw eggs make sure to wash hands frequently to avoid cross contamination Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Cloud 9 Instrumental Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/12664
Views: 1319805 Tasty
5 Meal-Prep Recipes
 
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Here is what you'll need! Start your week off right with these meals: http://bzfd.it/2nEqFnq Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/14143
Views: 1878249 Tasty
Homemade Ice Cream 4 Ways
 
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Here is what you'll need! Homemade Ice Cream 4 Ways Servings: 8-10, each recipe Cookies ‘N’ Cream INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 12 chocolate sandwich cookies, crumbled (additional cookies for topping if desired) PREPARATION In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Add the cookies and gently fold to combine. Transfer mixture to a baking pan. Top with additional cookies if desired, then freeze for 3-4 hours. Enjoy! Brownie Caramel INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 3 tablespoons cocoa powder 1½ cups brownies, chopped (additional brownies for topping if desired) 1 cup dulce de leche PREPARATION In a large bowl, add the cream, condensed milk, and cocoa powder, and whip until soft peaks form. Add the brownies and gently fold to combine. Add the dulce de leche and gently fold, being careful not to fully incorporate into the mixture. Transfer to a baking pan and freeze for 3-4 hours. Enjoy! Strawberry Cheesecake INGREDIENTS 2 cups heavy cream 1 14-ounce can condensed milk 4 ounces cream cheese, softened ½ cup strawberries, stems removed and chopped ½ cup strawberry jam 4 graham crackers (additional crackers for topping if desired) PREPARATION In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Add the cream cheese, strawberries, and strawberry jam, and mix thoroughly. Gently fold the crackers into the mixture, then transfer to baking pan (top with crackers if desired). Freeze for 3-4 hours. Enjoy! Cookie Dough INGREDIENTS 1 cup flour ½ cup butter ½ cup brown sugar ¼ cup milk 1 teaspoon vanilla extract 1 cup mini chocolate chips 2 cups heavy cream 1 14-ounce can condensed milk PREPARATION Preheat oven to 350˚F/175˚C. Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria. In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated. Add the baked flour and mix, and gently fold in chocolate chips. Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour. In a large bowl, add the cream and condensed milk, then whip until soft peaks form. Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired. Freeze for 3-4 hours. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/17960 MUSIC Nylons Hershey Bars Licensed via Warner Chappell Production Music Inc.
Views: 2196799 Tasty
Homemade Pizza Margherita
 
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Here is what you'll need! PIZZA MARGHERITA Servings: 6-8 INGREDIENTS Dough 1¼ cups warm water (95˚F) 1 ¼-ounce packet active dry yeast 1½ teaspoons sugar 3½ cups “00” flour (or all-purpose if you can’t find “00”), plus more for dusting 2 tablespoons salt ¼ cup extra virgin olive oil Topping 2 cups strained tomatoes Fresh basil leaves Fresh mozzarella Olive oil Salt PREPARATION In a small mixing bowl, whisk the warm water, yeast, and sugar together. Place in a warm place for 10 minutes, or until yeast is foamy. In a large mixing bowl, whisk together the flour and salt. Make a well in the center of the dry ingredients and add the yeast mixture and olive oil. Stir the wet ingredients into the dry ingredients until the dough comes together and becomes difficult to stir. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Add small amounts of flour as necessary to prevent sticking. Transfer the dough to a large bowl coated with olive oil. Cover with a towel and let rise in a warm place for 1-2 hours, until the dough has doubled in size. Once the dough has doubled in size, remove the towel and punch the dough down. Turn out onto a lightly floured surface and divide the dough into 6-8 pieces, and shape each into a small ball. Place the formed balls onto a baking sheet and rest, covered, for 15 minutes. To shape the individual pizzas, press out the dough balls onto a lightly floured surface. Create a slightly thicker rim around the outside of the dough and continue to stretch into a 9- to 10-inch round. Heat a large cast-iron pan over medium heat, until the pan just begins to smoke, about 5 minutes. Carefully transfer a stretched pizza round onto the hot pan. Leave to cook for 2-3 minutes (the dough should begin bubbling up) until lightly tanned with a few dark spots. Flip and continue to cook on the other side for 1-2 minutes longer, until the crust is completely dry. Remove the dough to rest on a wire rack and repeat with remaining dough. To finish the pizzas, top each crust with tomato sauce and fresh mozzarella. Transfer to the oven and broil for 7 or 8 minutes, until the cheese has melted and the crust has developed a nice char in spots. Watch closely and move to a lower rack if necessary. Finish each pizza with fresh basil, a drizzle of olive oil, and a sprinkle of salt. Enjoy! Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Giraffe Bossa Licensed via Warner Chappell Production Music Inc. Created by https://www.buzzfeed.com/bfmp/videos/12130
Views: 1740633 Tasty
The 5 Best Classic Cookie Recipes
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Get the recipes: http://bzfd.it/2jIIXWJ Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/37532
Views: 2237641 Tasty
Restaurant Vs Homemade: Cheesy Potatoes (Aligot)
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Get the recipe: https://tasty.co/recipe/aligot-cheesy-potatoes Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/39482 MUSIC Montevideo Blues_fullmix Licensed via Warner Chappell Production Music Inc.
Views: 627981 Tasty
Mango Lime Cheesecake
 
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Here is what you'll need! Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast MANGO LIME CHEESECAKE Servings: 8-10 INGREDIENTS Crust 8 digestive biscuits 1 tablespoon sugar 50 grams butter Cheesecake 3 large mangos or 6 small yellow mangos, peeled & diced 900 grams cream cheese, at room temperature 225 grams, plus 2 tablespoons sugar 3 large eggs, at room temperature 2 egg yolks, at room temperature Zest and juice of 2 limes 250 milliliters sour cream PREPARATION 1. Preheat your oven to 190°C (375°F). 2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled. 3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined. 4. Pour crust mix into a 9-inch springform cake pan. Use a measuring up to press into the base and partially up the sides. 5.Bake for 8-10 minutes, until lightly golden. Set aside to cool. 6. Using a blender, puree mangos until smooth. Set aside. 7. In a large bowl, whisk together cream cheese and sugar until smooth. 8. Add the eggs, 500 milliliters mango puree, and lime zest, whisking until combined. 9. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour. 10. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F). 11. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake. 12. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern. 13. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour. 14. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving. Enjoy! Inspired by: http://www.foodnetwork.com/recipes/ina-garten/mixed-berry-cheesecake-recipe-1942852 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/23698 MUSIC Licensed via Audio Network
Views: 379106 Tasty
Easy Vs. Ultimate: Mac 'N' Cheese
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Get the recipes: https://tasty.co/compilation/easy-vs-ultimate-mac-n-cheese Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/38695 MUSIC Punto Cheese_Full Licensed via Warner Chappell Production Music Inc.
Views: 1626821 Tasty
7 Dorm-Friendly Microwave Meals + Microwave Cleaning Hack
 
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Download the new Tasty app: http://tstyapp.com/m/mFqUXJtD3E Reserve the One Top: http://bit.ly/2v0iast 7 dorm-friendly, microwave meals, plus a microwave cleaning hack at the end! Inspired by: https://www.buzzfeed.com/marietelling/8-healthyish-dorm-room-meals-you-can-make-in-a-microwave?utm_term=.xvbB0ajDk#.xnVJYBzQl Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/31500 MUSIC Paradise Spa_Main Licensed via Warner Chappell Production Music Inc.
Views: 2133855 Tasty
4 Ways To Cook Salmon
 
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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5 Here is what you'll need! 4 Ways To Cook Salmon Poached Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Peppercorns, to taste 1 lemon, sliced Fresh thyme PREPARATION 1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer. 2. Add salt, peppercorns, sliced lemon, and thyme to water. 3. Add salmon, cover the pan, and cook for 20 minutes. 4. Remove salmon from pan, and season with salt, pepper, and fresh lemon. Pan-Fried Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Heat oil in a nonstick skillet. 2. Season salmon with salt and pepper. 3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer. 4. Serve with lemon and thyme (optional). Baked Salmon INGREDIENTS 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Preheat the oven to 400˚F/200˚C. 2. Cover a sheet pan with foil or parchment paper. 3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme. 4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.) Parchment-Wrapped Salmon (En Papillote) INGREDIENTS Parchment paper or aluminum foil 6 ounces skinless salmon fillet Salt, to taste Pepper, to taste Olive oil 1 lemon, sliced Fresh thyme PREPARATION 1. Preheat the oven to 400˚F/200˚C. 2. Fold the parchment paper in half, then open up. 3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon. 4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges. 5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F/63˚C. Check us out on Facebook! - facebook.com/buzzfeedtasty MUSIC Licensed via Audio Network Created by https://www.buzzfeed.com/bfmp/videos/12173
Views: 1442660 Tasty
Macarons 4 Ways
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Get the recipes: http://bzfd.it/2izFz02 Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/39243 MUSIC Licensed via Audio Network
Views: 2167956 Tasty
American Vs. Japanese: Pancakes
 
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Buy the Tasty Cookbook Today: http://bit.ly/2zVLRyd  Here is what you'll need! BUTTERMILK PANCAKES Servings: 8 pancakes INGREDIENTS 2 cups flour ¼ cup sugar ½ tablespoon salt ¼ tablespoon ground cinnamon ½ teaspoon baking powder ¼ tablespoon baking soda 2 eggs 8 tablespoons butter Maple syrup, to serve Berries, to serve PREPARATION In a bowl, mix the flour, sugar, salt, cinnamon, baking powder, baking soda, eggs and melted butter until smooth. Add 2 tablespoons of butter to a pan over medium heat. Once the butter is melted, add ¼ cup of batter to the pan and cook for 3 minutes, or until the surface of the pancake starts to bubble. Flip the pancake and cook for a remaining 2 minutes. Repeat with remaining batter. Serve with maple syrup and berries. Enjoy! Recipe inspired by: http://allrecipes.com/recipe/24530/buttermilk-pancakes-ii/ Also inspired by: https://www.marthastewart.com/318689/best-buttermilk-pancakes Check us out on Facebook! - facebook.com/buzzfeedtasty Credits: https://www.buzzfeed.com/bfmp/videos/36506 MUSIC Just Like Dynamite_NoVox Licensed via Warner Chappell Production Music Inc. Just Like Dynamite_Full Licensed via Warner Chappell Production Music Inc. Burlesque Licensed via Warner Chappell Production Music Inc. Sleepwalking_Instrumental Licensed via Warner Chappell Production Music Inc. Skyway_Full Mix Licensed via Warner Chappell Production Music Inc. Island Life_Instrumental Licensed via Warner Chappell Production Music Inc. Masai Bounce_Full Mix (1) Licensed via Warner Chappell Production Music Inc. High Up_Instrumental Licensed via Warner Chappell Production Music Inc. Bad Mama_fullmix Licensed via Warner Chappell Production Music Inc. Belle Plage_fullmix Licensed via Warner Chappell Production Music Inc. I Am Sure_Full Mix Licensed via Warner Chappell Production Music Inc. I Am Sure_Full Mix (1) Licensed via Warner Chappell Production Music Inc. Happy Organ Shake_Full Licensed via Warner Chappell Production Music Inc. Talking Trumpet Walk_Full Licensed via Warner Chappell Production Music Inc. Fifth Avenue Licensed via Warner Chappell Production Music Inc. Unhurried Licensed via Warner Chappell Production Music Inc. Hot Plate Licensed via Warner Chappell Production Music Inc. Together Again Licensed via Warner Chappell Production Music Inc. Bunch Of Fivers (1) Licensed via Warner Chappell Production Music Inc. No Goodbyes_Full Licensed via Warner Chappell Production Music Inc. Soft Furnishings_MainMix Licensed via Warner Chappell Production Music Inc. D54d Licensed via Warner Chappell Production Music Inc. STILLS /BuzzMoji
Views: 4106270 Tasty