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  • These strawberry cheesecake macarons are SO PRETTY! 🍓
#
STRAWBERRY CHEESECAKE MACARONS
Servings: 16

INGREDIENTS
3 eggs whites, room temperature
¼ cup sugar
1¾ cup powdered sugar
1 cup superfine almond flour
3 drops red food coloring

Filling:
1 8-ounce package of cream cheese
1 cup powdered sugar
2 tablespoons milk
Strawberry jam

PREPARATION
Preheat oven to 285ºF/140ºC.
In a medium bowl, beat the egg whites until frothy.
Keep beating and slowly add sugar until stiff peaks form. 
Sift powdered sugar and almond flour over the egg whites.
Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise.
Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix!
Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect.
Pipe 1½-inch dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put).
Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
When the cookies are dry to the touch, bake for 13 to 15 minutes until they have risen to form a “foot.”
Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron.
Macarons are best kept refrigerated until serving. 
Enjoy!
    These strawberry cheesecake macarons are SO PRETTY! 🍓 # STRAWBERRY CHEESECAKE MACARONS Servings: 16 INGREDIENTS 3 eggs whites, room temperature ¼ cup sugar 1¾ cup powdered sugar 1 cup superfine almond flour 3 drops red food coloring Filling: 1 8-ounce package of cream cheese 1 cup powdered sugar 2 tablespoons milk Strawberry jam PREPARATION Preheat oven to 285ºF/140ºC. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add sugar until stiff peaks form. Sift powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise. Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix! Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect. Pipe 1½-inch dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put). Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill. When the cookies are dry to the touch, bake for 13 to 15 minutes until they have risen to form a “foot.” Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron. Macarons are best kept refrigerated until serving. Enjoy!
    2017-05-22 19:32:17

    Comments (3167)
    Ojen:
    @hanisshamran


    Fluffychirstmas44:
    👅


    Chance C:
    @pnaycutie I need them!


    Liz Rubalcaba:
    @nostrilcake



    Likes (230208)
    Restaurant La Montoliva



    Mara♠️🍿💙



    T.H



    Klea Berhami





  • We bet you can't guess what <a href=/user/chefbrookew/1>@chefbrookew</a> is whipping up in the kitchen 😉🍚! Check out her full video tomorrow morning at 9am PST on our Facebook page! And don't forget to get some good grub from her restaurant, <a href=/user/dakikokiko/1>@dakikokiko</a>!
    We bet you can't guess what @chefbrookew is whipping up in the kitchen 😉🍚! Check out her full video tomorrow morning at 9am PST on our Facebook page! And don't forget to get some good grub from her restaurant, @dakikokiko!
    2017-05-18 16:47:33

  • 🆘🚨ATTN: 🆘🚨DROOL ALERT! Are you down with the #vegan life? Head to <a href=/user/buzzfeedtastyveg/1>@buzzfeedtastyveg</a> right now and follow them for vegan and #vegetarian #recipes! #veganfridays ❤️😘
    🆘🚨ATTN: 🆘🚨DROOL ALERT! Are you down with the #vegan life? Head to @buzzfeedtastyveg right now and follow them for vegan and #vegetarian #recipes! #veganfridays ❤️😘
    2017-05-12 18:03:03

    Comments (1585)
    kimberlin rogers:
    @tajello


    justin aaron..:
    @altosaxophone


    Darya Kalusenko:
    😃


    Forever Growing 🌱:
    Finally! Thanks for making a veg account! 🙌🏾



    Likes (117084)
    ♚||•Cristhopher Alexander•||♚



    chairamandagi



    Huong Giang Doan



    Darya Kalusenko





  • TGIF!! Special sale today on the Tasty Cookbook! Head over to TastyShop.com or link in bio and buy today. 10% off!!! 😊 THE CODE IS TGIF!
    TGIF!! Special sale today on the Tasty Cookbook! Head over to TastyShop.com or link in bio and buy today. 10% off!!! 😊 THE CODE IS TGIF!
    2017-05-12 16:44:17

    Comments (181)
    Haley Chastain:
    @coltonpeltz


    🌹MooNaaTy🌹:
    How can I have the book in Kuwait 🇰🇼??


    SC: sandycheekss208:
    @_savannahm this is TASTY the thing i was telling u about



    Likes (50047)
    Zazil Padilla



    Natalee



    Avery Lytle🌙



    Jessica





  • Guess who's cooking up some AMAZING mushroom risotto 🍚?! Check out the full video on our Facebook page to see <a href=/user/marcelvigneron/1>@marcelvigneron</a> whip up the amazing dish from his Melrose LA restaurant, <a href=/user/wolfdiningla/1>@wolfdiningla</a> 😊!
    Guess who's cooking up some AMAZING mushroom risotto 🍚?! Check out the full video on our Facebook page to see @marcelvigneron whip up the amazing dish from his Melrose LA restaurant, @wolfdiningla 😊!
    2017-05-10 14:54:48

    Comments (250)
    kRiweL-kRiweL:
    Cool...always love your video..and salute for the good job!


    M T Mann:
    I love these vids! ✌️


    mehrjan:
    ❤❤❤❤



    Likes (81862)
    Pontianak



    Slater Bemis



    Kim Alba



    Julia Mączka





  • Birthday cake on bottom, cheesecake on top! 🎂
#
Birthday Cake Bottom Cheesecake
Servings: 10

INGREDIENTS
Birthday Cake Layer:
1 box birthday cake, with additional ingredients according to box instructions 
Cheesecake Layer:
32 ounces cream cheese, softened
1 cup sugar
1 tablespoon vanilla extract
1 cup milk
1 tablespoon gelatin powder
Whipped cream, to taste
Sprinkles, to taste

PREPARATION
Preheat oven to 350˚F/180˚C
Prepare cake mix according to the directions and pour batter into a greased springform pan.
Bake for 35 minutes, or until a toothpick will come out dry when inserted.
In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla. Whisk until combined.
Microwave the milk for 90 seconds, then whisk in the gelatin powder. 
Pour the gelatin mixture into the cream cheese mixture and whisk again until smooth.
Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours.
Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top.
Enjoy!
    Birthday cake on bottom, cheesecake on top! 🎂 # Birthday Cake Bottom Cheesecake Servings: 10 INGREDIENTS Birthday Cake Layer: 1 box birthday cake, with additional ingredients according to box instructions Cheesecake Layer: 32 ounces cream cheese, softened 1 cup sugar 1 tablespoon vanilla extract 1 cup milk 1 tablespoon gelatin powder Whipped cream, to taste Sprinkles, to taste PREPARATION Preheat oven to 350˚F/180˚C Prepare cake mix according to the directions and pour batter into a greased springform pan. Bake for 35 minutes, or until a toothpick will come out dry when inserted. In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla. Whisk until combined. Microwave the milk for 90 seconds, then whisk in the gelatin powder. Pour the gelatin mixture into the cream cheese mixture and whisk again until smooth. Pour the cheesecake mixture over the cooled birthday cake and chill in the refrigerator for at least 3 hours. Pipe whipped cream along the edge of the cake, then follow with sprinkles all over the top. Enjoy!
    2017-05-08 18:34:13

    Comments (2179)
    Aruj Srivastava:
    @mugdhayadav


    AMANDA BEAUMONT:
    @elsharon67


    bana:
    Yummy 😋



    Likes (167168)
    Amanda



    👯🌈 | 16 | ✏🎨



    i'm tired of them



    Ray Taylor





  • These ice cream sammies are a homemade version of your childhood favorite! 🍦
#
BROWNIE ICE CREAM SANDWICHES
Servings: 8

INGREDIENTS
1 box chocolate fudge brownie mix
1½ quarts ice cream 
PREPARATION
Preheat oven to 350˚F/180˚C. 
Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee. 
Take 1 cup of the batter and transfer it to a 9x9 brownie tray that has been lined with parchment paper. Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer. Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper. 
Bake for 14 minutes. 
Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form the pan and transfer it to a cooling rack. 
Repeat steps 3 and 4 so that you have 2 thin baked brownie layers – one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed. 
Take the ice cream out of the freezer and give it 5-10 minutes to soften. Once soft, spread the ice cream over the top of the brownie in the baking tray. Use a spatula to even out the layer of ice cream before taking the first brownie layer from the cooling rack and placing it on top. Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely. 
Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board. Quickly trim away the excess ice cream and cut the large layered brownie square into 8 2x4-inch sandwiches. 
Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time. 
Enjoy!
    These ice cream sammies are a homemade version of your childhood favorite! 🍦 # BROWNIE ICE CREAM SANDWICHES Servings: 8 INGREDIENTS 1 box chocolate fudge brownie mix 1½ quarts ice cream PREPARATION Preheat oven to 350˚F/180˚C. Prepare the brownie mix as directed for “fudgy” brownies. Replace the directed amount of water with dark, freshly brewed, coffee. Take 1 cup of the batter and transfer it to a 9x9 brownie tray that has been lined with parchment paper. Using a spatula, spread the batter evenly over the bottom of the pan to make a thin layer. Once the batter is spread out, take another piece of parchment paper and layer it on top of the batter. Using your hands, smooth out the brownie mix to create a flat, even layer in the pan with no air bubbles between the batter and the paper. Bake for 14 minutes. Once baked, remove the top layer of parchment paper form the brownie. Then remove the thin brownie form the pan and transfer it to a cooling rack. Repeat steps 3 and 4 so that you have 2 thin baked brownie layers – one on the cooling rack and another still in the baking tray with the top layer of parchment paper removed. Take the ice cream out of the freezer and give it 5-10 minutes to soften. Once soft, spread the ice cream over the top of the brownie in the baking tray. Use a spatula to even out the layer of ice cream before taking the first brownie layer from the cooling rack and placing it on top. Lightly press the top brownie down into the ice cream then transfer the entire baking tray to the freezer to freeze completely. Once frozen, use the remaining layer of parchment paper to lift the contents out of the baking tray and transfer them to a cutting board. Quickly trim away the excess ice cream and cut the large layered brownie square into 8 2x4-inch sandwiches. Either serve immediately or wrap the sandwiches in foil and transfer them back to the freezer for a later time. Enjoy!
    2017-05-08 17:55:28

    Comments (2220)
    Silje Madeleine:
    What was The black thing ?


    Eleanor Zer:
    @daniella.brown let's make this shittttt


    ⒹⒶⓃⒾⒺⓁⓁⒶ🎀:
    @eleanor_zer I'm down


    Eleanor Zer:
    @daniella.brown yay lmk when And I'll come



    Likes (216334)



    J Clan



    D A R S



    Victoria





  • Have you heard of this 3-ingredient cloud bread?! 🍞 ☁️
    Have you heard of this 3-ingredient cloud bread?! 🍞 ☁️
    2017-05-08 17:41:25

    Comments (1442)
    meery:
    @elenabarriosgomez jajajajajja me recuerda a ti chiquiii


    :
    @isamarieee ♥️


    :
    Look so good 🙄


    Retno Pratiwi:
    @brahmantiyo_prakoso bikinin akuuhhh wkwk



    Likes (131701)
    A I D A



    Ana Claudia Mermaid 🌊💚👑



    Инзаркина Александра



    Julia Place





  • Yes, you can make DEEP-DISH pizza at home! 🍕
#
DEEP DISH PIZZA
Servings: 8 
INGREDIENTS
Dough:
1¼ cup warm water
2¼ teaspoon active dry yeast
2 teaspoons sugar
3¼ cups flour
¾ cup cornmeal
2 teaspoons salt 
2 tablespoons butter. Melted 
1 tablespoon olive oil

Sauce:
2 tablespoons butter
1 onion, diced
1 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon oregano
2 cloves of garlic, chopped
1 teaspoon sugar
1 28-ounce can of crushed tomatoes with basil

10 slices mozzarella 
½ pound Italian sausage 
Fresh grated parmesan

PREPARATION
1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens. 
3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute. 
4. In a large mixing bowl, combine the flour, cornmeal, and salt. 
5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms. 
6. Bring dough to floured surface and knead until dough forms into a ball. 
7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover and let rest for 1 hour. 
8. Remove dough and bring onto floured surface. 
9. Cut dough in half and begin working dough out ensuring that it is at least 2 inches wider than your deep dish pan. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month. 
10. Preheat your oven to 425°F/215°C.
11. Bring your dough into your oiled and floured deep dish pan.
12. Using your hands press dough into sides of your dish making it as even as possible. 
13. Lay slices of mozzarella across the dough, covering the entire bottom. 
14. Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
15. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
16. Garnish with parmesan.
17. Enjoy!
    Yes, you can make DEEP-DISH pizza at home! 🍕 # DEEP DISH PIZZA Servings: 8 INGREDIENTS Dough: 1¼ cup warm water 2¼ teaspoon active dry yeast 2 teaspoons sugar 3¼ cups flour ¾ cup cornmeal 2 teaspoons salt 2 tablespoons butter. Melted 1 tablespoon olive oil Sauce: 2 tablespoons butter 1 onion, diced 1 teaspoon salt 1 teaspoon crushed red pepper 1 teaspoon oregano 2 cloves of garlic, chopped 1 teaspoon sugar 1 28-ounce can of crushed tomatoes with basil 10 slices mozzarella ½ pound Italian sausage Fresh grated parmesan PREPARATION 1. For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown. 2. Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens. 3. For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute. 4. In a large mixing bowl, combine the flour, cornmeal, and salt. 5. Add the yeast mixture and butter into the dry ingredients and stir until dough forms. 6. Bring dough to floured surface and knead until dough forms into a ball. 7. Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover and let rest for 1 hour. 8. Remove dough and bring onto floured surface. 9. Cut dough in half and begin working dough out ensuring that it is at least 2 inches wider than your deep dish pan. Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month. 10. Preheat your oven to 425°F/215°C. 11. Bring your dough into your oiled and floured deep dish pan. 12. Using your hands press dough into sides of your dish making it as even as possible. 13. Lay slices of mozzarella across the dough, covering the entire bottom. 14. Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce. 15. Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted. 16. Garnish with parmesan. 17. Enjoy!
    2017-05-04 18:08:42

    Comments (1085)
    Tiffany Moldovan:
    @ros_melissa n-o Melissa ce zici ?


    Melissa Ros:
    Sa nu ma mai etichetezi la videouri cu mancare ca numa mi se face foame😂😂 @tiffanymoldovan


    talia katz:
    @shelbysklare


    Rachel Molloy:
    @david_whitlock28



    Likes (124435)
    I saw EXO ❤❤



    Kristia Neira



    ☀️



    فيرو ॐ





  • You should make these bourbon balls while you watch the Derby this Saturday! Tune into NBC at 2:30EST! 🍫
#
Derby-Style Bourbon Balls 
Makes 30

INGREDIENTS
12 graham crackers, crushed 
1 cup brown sugar
½ cup butter, melted 
5 tablespoons bourbon whiskey
¾ cup chocolate chips 
1 cup melting chocolate 
¾ cup walnuts, crushed 
1 teaspoon vanilla extract 
PREPARATION
1. In a small bowl or glass jar, add the mixed nuts and bourbon. Cover with lid or plastic wrap and let sit overnight.
2. Combine the butter, sugar, and vanilla until sugar is dissolved. Add in the crushed graham crackers, vanilla, chocolate chips, walnuts, and remaining bourbon. 
3. Freeze for 10-15 minutes or until firm enough to roll. 
4. Form mixture into small balls, and refrigerate.
5. Coat the balls in melted chocolate and top with walnuts. 
6. Chill for 1 hour. 
7. Enjoy!
    You should make these bourbon balls while you watch the Derby this Saturday! Tune into NBC at 2:30EST! 🍫 # Derby-Style Bourbon Balls Makes 30 INGREDIENTS 12 graham crackers, crushed 1 cup brown sugar ½ cup butter, melted 5 tablespoons bourbon whiskey ¾ cup chocolate chips 1 cup melting chocolate ¾ cup walnuts, crushed 1 teaspoon vanilla extract PREPARATION 1. In a small bowl or glass jar, add the mixed nuts and bourbon. Cover with lid or plastic wrap and let sit overnight. 2. Combine the butter, sugar, and vanilla until sugar is dissolved. Add in the crushed graham crackers, vanilla, chocolate chips, walnuts, and remaining bourbon. 3. Freeze for 10-15 minutes or until firm enough to roll. 4. Form mixture into small balls, and refrigerate. 5. Coat the balls in melted chocolate and top with walnuts. 6. Chill for 1 hour. 7. Enjoy!
    2017-05-04 17:22:20

    Comments (477)
    Rushe.:
    So yummy


    :
    My mom was in labor during the race!


    :
    @phonnrichhh


    Rhike Andrianto:
    @ekaverdito



    Likes (99698)
    👑Sheany👑



    _ghdia_



    Agustina



    Zosia kłysz





  • This cheesy pretzel ring dip is PERF for get-together’s! 🧀
#
Cheesy Pretzel Ring Dip
Servings: 12

INGREDIENTS
32 ounces pizza dough
5 cups water
¼ cup baking soda
1 egg
salt, to taste
8 ounces cream cheese
2 cups cheddar cheese, shredded
½ cup sour cream
¼ teaspoon cayenne pepper
2 teaspoon garlic powder

PREPARATION
Preheat the oven to 425°F/220°C.
Cut pizza dough into 12 portions. Roll into balls.
Boil water and add baking soda. (Make sure your pot is narrow enough that the water level covers the dough balls and make sure there’s enough room left in the pot that it won’t boil over when the baking soda is added.)
Place dough balls in the pot, boiling for 20-30 seconds in batches. 
Line a 10” skillet with the dough balls, making a ring along the outside edge.
Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste.
Par-bake the dough for 15 minutes. While the dough is baking, combine the cream cheese, 1½ cups of cheddar, sour cream, cayenne pepper, and garlic powder until smooth.
Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the last ½ cup of cheddar.
Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted).
Allow to cool before serving.
Enjoy!
    This cheesy pretzel ring dip is PERF for get-together’s! 🧀 # Cheesy Pretzel Ring Dip Servings: 12 INGREDIENTS 32 ounces pizza dough 5 cups water ¼ cup baking soda 1 egg salt, to taste 8 ounces cream cheese 2 cups cheddar cheese, shredded ½ cup sour cream ¼ teaspoon cayenne pepper 2 teaspoon garlic powder PREPARATION Preheat the oven to 425°F/220°C. Cut pizza dough into 12 portions. Roll into balls. Boil water and add baking soda. (Make sure your pot is narrow enough that the water level covers the dough balls and make sure there’s enough room left in the pot that it won’t boil over when the baking soda is added.) Place dough balls in the pot, boiling for 20-30 seconds in batches. Line a 10” skillet with the dough balls, making a ring along the outside edge. Scramble the egg and brush the dough balls with egg wash. Top with salt, to taste. Par-bake the dough for 15 minutes. While the dough is baking, combine the cream cheese, 1½ cups of cheddar, sour cream, cayenne pepper, and garlic powder until smooth. Fill the center of the dip ring with the cheese dip. Top the dip and the dough balls with the last ½ cup of cheddar. Bake for an additional 10-15 minutes (or until the pretzel balls have browned and the dip has fully melted). Allow to cool before serving. Enjoy!
    2017-05-02 20:59:00

    Comments (920)
    Lisette:
    @charles_tanaka


    Mikayla Walsh:
    The cheese in the middle of this looks scarily like the cheese on the egg yolk fries in Cancun @kaymacccc


    Kayla Macaione:
    @mikaylawalshh please don't remind me😩


    :
    @irmarivera__



    Likes (115390)
    vee💛






    Diana








  • These sweet soy chicken wings will have you lickin’ your fingers! 😍
#
SWEET SOY 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 approximately 7 minutes. 
Heat oil to about 180˚C/350˚F. Fry the wings 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!
    These sweet soy chicken wings will have you lickin’ your fingers! 😍 # SWEET SOY 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 approximately 7 minutes. Heat oil to about 180˚C/350˚F. Fry the wings 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!
    2017-05-02 20:04:23

    Comments (624)
    thu dominican carolyn💜:
    😂😂omg literally no sesoning😑sad


    Asaad Khaled:
    @thunayyan16


    black lively:
    No seasoning smh


    Raquael:
    U prob won't need that much salt bc the soy sauce



    Likes (95344)
    Predrag Milasevic



    Zosia kłysz



    Sage



    Anyii Boniilla





  • This apple tart is mesmerizing 🍎!
#
French-Style Apple Tart (Tarte Tatin)
Servings: 5-6

INGREDIENTS
1 sheet puff pastry, thawed
1.5 kilograms apples, preferably Honeycrisp or Granny Smith
100 grams caster sugar
3 tablespoons unsalted butter
Ice cream, to serve

PREPARATION
Using a 9-inch pan, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
Peel and quarter the apples, removing the stems and cores. 
Preheat oven to 375°F/190°C.
In a large saucepan over medium heat, distribute the sugar evenly and cook until a light amber color, stirring to help melt any lumps.
Add the butter, stirring constantly until the color is a creamy light brown.
Add the apples, making sure the juices from the apples help dissolve any caramel that sticks to the apples.
Cook for about 15-20 minutes, making sure the apples are turned constantly so that they bathe in the caramel. Remove from heat when the caramel has reduced to completely glaze the apples and little remains in the bottom of the pan. Be sure not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
Arrange the apples in concentric circles on the bottom of the pan. Press the apples tightly against each other, then lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
Bake for 45-50 minutes, until the pastry is golden brown and firm.
Cool for about 1 hour, then invert onto a plate.
Slice, then serve with vanilla ice cream!
    This apple tart is mesmerizing 🍎! # French-Style Apple Tart (Tarte Tatin) Servings: 5-6 INGREDIENTS 1 sheet puff pastry, thawed 1.5 kilograms apples, preferably Honeycrisp or Granny Smith 100 grams caster sugar 3 tablespoons unsalted butter Ice cream, to serve PREPARATION Using a 9-inch pan, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside. Peel and quarter the apples, removing the stems and cores. Preheat oven to 375°F/190°C. In a large saucepan over medium heat, distribute the sugar evenly and cook until a light amber color, stirring to help melt any lumps. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, making sure the juices from the apples help dissolve any caramel that sticks to the apples. Cook for about 15-20 minutes, making sure the apples are turned constantly so that they bathe in the caramel. Remove from heat when the caramel has reduced to completely glaze the apples and little remains in the bottom of the pan. Be sure not to burn the caramel, tasting it from time to time to ensure it does not taste bitter. Arrange the apples in concentric circles on the bottom of the pan. Press the apples tightly against each other, then lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate. Slice, then serve with vanilla ice cream!
    2017-05-02 17:00:12

    Comments (1151)
    MargaretLee Wilkins:
    @laurengainor want me to try this? Yay or nay?


    :
    @phonnrichhh


    Marleen Fisscher:
    What's the name of the recipe on youtube since I can't find it???


    Kevin Simmons:
    @aliciabarillari



    Likes (156794)
    Evelyn Gutierrez



    nono






    ريشل💍





  • These cookies and cream cones make ice cream SO MUCH BETTER! 🍦
#
Cookies and Cream Ice Cream Cones

INGREDIENTS 
10 chocolate cookies, crushed 
2 egg whites
½ cup sugar 
1 teaspoon vanilla 
2 tablespoons butter, melted
Pinch of salt
½ cup flour, sifted
¼ cup milk

PREPARATION
Place cookies in a ziplock bag and crush with a wooden spoon until crumbs. Set aside 
Separate the egg whites into a bowl. 
Add in sugar, vanilla, melted butter, and salt. Mix until combined. 
Sift the flour and add it to the bowl along with the cookie crumbs. Mix until combined. Add more milk if too thick. 
Heat a nonstick skillet over a medium heat and pour in a ¼ cup of batter. Swirl around the pan until coated. 
Cook until the surface begins to bubble and flip. 
Cook for another couple of minutes and then transfer to a baking tray. 
Quickly roll into a cone shape and hole until set (about a minute). Cool and top with your favorite ice cream.
Enjoy!
    These cookies and cream cones make ice cream SO MUCH BETTER! 🍦 # Cookies and Cream Ice Cream Cones INGREDIENTS 10 chocolate cookies, crushed 2 egg whites ½ cup sugar 1 teaspoon vanilla 2 tablespoons butter, melted Pinch of salt ½ cup flour, sifted ¼ cup milk PREPARATION Place cookies in a ziplock bag and crush with a wooden spoon until crumbs. Set aside Separate the egg whites into a bowl. Add in sugar, vanilla, melted butter, and salt. Mix until combined. Sift the flour and add it to the bowl along with the cookie crumbs. Mix until combined. Add more milk if too thick. Heat a nonstick skillet over a medium heat and pour in a ¼ cup of batter. Swirl around the pan until coated. Cook until the surface begins to bubble and flip. Cook for another couple of minutes and then transfer to a baking tray. Quickly roll into a cone shape and hole until set (about a minute). Cool and top with your favorite ice cream. Enjoy!
    2017-05-02 16:54:27

    Comments (1073)
    Tiffany Moldovan:
    @ros_melissa @ray_rachel


    ʝєииу ℓιυ:
    @ellie_carl


    Ellie Carl:
    @jennyliu519 nut


    TE🌬:
    @nuca_baghatrishvili



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    mfzh_181104



    kimberly vanessa



    Danielly Dantas💛



    Turtle





  • Try this super easy steak and pesto veggie dinner tonight 🍖🌱! Check out <a href=/user/sunbasket/1>@sunbasket</a> to see more amazing recipes like this one. <a href=/user/sunbasket/1>@sunbasket</a> delivers fresh, organic ingredients and recipes for you to cook at home. Dinner, Solved!  Get $35 OFF to order: <a target=_blank href=http://bit.ly/SBGWP35>http://bit.ly/SBGWP35</a>
    Try this super easy steak and pesto veggie dinner tonight 🍖🌱! Check out @sunbasket to see more amazing recipes like this one. @sunbasket delivers fresh, organic ingredients and recipes for you to cook at home. Dinner, Solved!  Get $35 OFF to order: http://bit.ly/SBGWP35
    2017-05-02 14:15:09

    Comments (379)
    :
    @serdar___1905 'öğreniriz' dedik 'öğrenirim' değil🙄😒


    Diana Newton:
    @fitrealtorof2


    Makayla Erickson:
    This seriously looks amazing @anthony.garcia21



    Likes (83328)
    Aqsasaeed



    isobel



    ❣️alyssa joy king❣️



    Moya🌴





  • Something #Tasty is coming your way! 🍒🍒🍒#WorldsBestCherryPie #BonAppetit Click the link in our bio to see the full video 😊❤️!
    Something #Tasty is coming your way! 🍒🍒🍒#WorldsBestCherryPie #BonAppetit Click the link in our bio to see the full video 😊❤️!
    2017-04-28 14:39:25

    Comments (449)
    Maryam Machiyara:
    Adam!!!


    :
    ADAM


    ريان:
    @yasminm144


    #Maryam V A K I L I:
    💚💛❤️💙💜🖤



    Likes (124599)
    Yumnam Khaba



    Елизавета Сацкая



    Enisa Saiti



    Hidaya





  • Scroll through for 4 yummy ways to make fruit salad 🍓🍎🍌! Perfect for warmer weather ☀️!
    Scroll through for 4 yummy ways to make fruit salad 🍓🍎🍌! Perfect for warmer weather ☀️!
    2017-04-27 18:14:57

    Comments (780)
    Asia Żebracka:
    @__nata.a__


    Platinum Designs Hair Studio:
    We love it


    Mayra Colombo:
    Diooosss se me hace agua la boca!


    Maureen:
    Yum!!



    Likes (154064)
    Katie Sullens



    Maureen



    Anamika (ANP)



    👑Dayene👑





  • Scroll through for a guide on how to cook and peel the best hard boiled eggs ever 😊✨!
    Scroll through for a guide on how to cook and peel the best hard boiled eggs ever 😊✨!
    2017-04-27 14:37:31

    Comments (831)
    PRESTIGE WORLD WIDE:
    @mabranowicz


    Max Abranowicz:
    @apple69sauce remember when i blackout made half-hard boiled eggs


    Dina Al-Kindi:
    @hajer6a2y


    Hajer H. Al-ta'ey:
    @dina_alkindi haaa hsa efthmt



    Likes (69875)
    Marjet.g



    mary



    Nikolett Mózes



    keilyn dariana maduro jurado





  • Throw these in the slow cooker and let them BLOW YOUR MIND ❤️!
#
EASY HONEY GARLIC SLOW COOKER RIBS
Servings: 3-4

INGREDIENTS
1 (2½ - 3 lb) rack of pork ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced

PREPARATION
1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 
2. Add honey, soy sauce, and garlic to a large slow cooker. 
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs. 
7. Serve with additional sauce from the slow cooker, as needed.
    Throw these in the slow cooker and let them BLOW YOUR MIND ❤️! # EASY HONEY GARLIC SLOW COOKER RIBS Servings: 3-4 INGREDIENTS 1 (2½ - 3 lb) rack of pork ribs, halved 1 tablespoon salt 1 tablespoon pepper 1 tablespoon paprika 1 tablespoon chili powder 1 cup honey ½ cup soy sauce 10 cloves garlic, minced PREPARATION 1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 2. Add honey, soy sauce, and garlic to a large slow cooker. 3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender. 5. Remove the ribs and transfer to cutting board. 6. Cut between the bones to separate into individual ribs. 7. Serve with additional sauce from the slow cooker, as needed.
    2017-04-25 19:49:06

    Comments (2792)
    Joseph Chiha:
    @cathywalsh


    Shereen Clare:
    Buat ini ta kita ? @angelinarianti01 apa enakan beef wellington ?


    Jaqueline Decker:
    @dianedemarch @amanda_lupatini


    Dave Jones:
    @nocturnalmist83



    Likes (169601)
    snowballpanda



    jennifer



    Natalia Goncharova



    🌹Janet🌹





  • You'll never want store-bought sourdough bread after this 🍞! Scroll through to see how to make your own homemade version 👉🏽
    You'll never want store-bought sourdough bread after this 🍞! Scroll through to see how to make your own homemade version 👉🏽
    2017-04-25 12:10:56


These strawberry cheesecake macarons are SO PRETTY! 🍓 # STRAWBERRY CHEESECAKE MACARONS Servings: 16 INGREDIENTS 3 eggs whites, room temperature ¼ cup sugar 1¾ cup powdered sugar 1 cup superfine almond flour 3 drops red food coloring Filling: 1 8-ounce package of cream cheese 1 cup powdered sugar 2 tablespoons milk Strawberry jam PREPARATION Preheat oven to 285ºF/140ºC. In a medium bowl, beat the egg whites until frothy. Keep beating and slowly add sugar until stiff peaks form. Sift powdered sugar and almond flour over the egg whites. Fold the dry mixture into the egg whites, giving the bowl a quarter turn every third fold. Make sure to not overmix or the macarons will not rise. Once the batter reaches a lava-like consistency, transfer half the batter to another bowl and add the food coloring. Mix until just combined. Do not overmix! Working quickly, put the white and pink batters into separate sandwich bags. Cut the corner off of each bag and squeeze the two batters evenly into a larger gallon-size bag or piping bag to create the multicolor effect. Pipe 1½-inch dollops onto a baking sheet lined with parchment paper (Tip: take a little batter to “glue:” down the edges of the parchment paper so it stays put). Let the cookies rest for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill. When the cookies are dry to the touch, bake for 13 to 15 minutes until they have risen to form a “foot.” Let rest for 10 minutes before filling. To fill, pipe a circle of the cream cheese mixture around the edge of one cookie and place a small dollop of jam in the center. Sandwich with another macaron. Macarons are best kept refrigerated until serving. Enjoy!
source:www.instagram/buzzfeedtasty