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Did you know you can make crispy potato chips in the MICROWAVE?! And they only take 6 minutes 😱✨
These teriyaki steak roll-ups are great for summaaaaa time ☀️✨! Nommmmm!
These BBQ bacon onion-wrapped meatballs change the meatball game forever 😱✨!
These egg-in-hole sweet potato nests are a yummy and healthier breakfast choice 😍🍳!
This giant tomahawk steak is bigger than your head 😱!
These mini cookies and cream ice cream pies are perfect to beat the summer heat 🍦!
This upside-down peanut butter banana French toast skillet is gonna change the brunch game forever 😍🍌🍞!
This creamy lemon chicken is great for a citrusy summer dinner 😍☀️🍋!
Check out the newest episode of Tasting Our Roots on our YouTube channel TODAY! Chef Melba from @melbasharlem made chicken and eggnog waffles 😍❤️!
Get $35 off your first week of @sunbasket when you order today! Get fresh, delicious, organic ingredients delivered to your door weekly. Try amazing recipes like this ricotta stuffed chicken breast with tomato panzanella! Link in bio for the recipe!
Take a bite out of these key lime pie pops to beat the summer heat 😉! # KEY LIME PIE POP Makes 12 pops INGREDIENTS Pie Crust: 1 cup Graham crackers, finely crushed 2 tablespoons sugar A pinch of salt 2 tablespoons melted butter Filling: 3 egg yolks 14 ounces condensed milk 8 Limes or ½ cup lime juice A pinch of salt 2 cups melted chocolate PREPARATION Preheat the oven to 350˚F/180˚C. Combine the pie crust ingredients in a medium bowl and mix well. In a paper cup-lined muffin tin, add 1 tablespoon of pie crust and press firmly with your fingers. Set aside. In a medium bowl, whisk egg yolks, condensed milk and a pinch of salt. Add in the lime juice and combine well. Scoop the filling onto the crust in the tin, about ¼ cup each. Bake in the preheated oven for 15 minutes. Cool to room temperature. Freeze for 2 hours. Take out the paper liners and gently insert a wooden popsicle sticks in each pies. Freeze for 30 minutes. Dip frozen lime pie pop into melted chocolate. Put them on parchment paper-lined baking sheet and freeze for 15 minutes, or until the chocolate is set. Enjoy!
Are you a fan of soft, chewy cookies 😱?! These chewy chocolate chip cookies are literally THE BEST 🍪! Scroll through to see actual cookie magic 👉🏽 # 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!
Spin AND nibble the stress away with these fidget spinner cookies ❤️! # Fidget Spinner Cookies Servings: 12 INGREDIENTS 2 ½ cups all-purpose flour ¾ cup sugar ¼ teaspoon table salt 1 cup unsalted butter, room temperature 2 teaspoons vanilla extract 2 tablespoons cream cheese, at room temperature Royal Icing of any color for decoration PREPARATION: Preheat oven to heat oven to 350°F/180°C. In a large bowl, add the flour, sugar, salt, and mix together with a wooden spoon, until fully incorporated. Add the softened butter and continue to mix until the mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix until dough just begins to form large clumps, about 30 seconds. Transfer the dough to the table and knead dough by hand until it becomes a cohesive ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes. Roll out the dough to ¼-inch thickness. Cut into the desired shape using cookie a cutter or a fidget spinner for the spinning part, and a water bottle cap to cut to make 2 center circles for each cookie. Take the extra dough and roll out again to ½-inch thickness. With a straw, poke out small pegs that will act as dowels for the fidget spinner cookies. With the same straw poke holes in the fidget spinner cookie centers and move it around in a circle widening the hole to be larger than the diameter of the pegs that were just punched out. Place all the shapes on parchment-lined baking sheet and bake until light golden brown, about 15 minutes, rotating baking sheet halfway through. Cool the cookies completely. Then decorate as you like with your favorite frosting or decorations. Use frosting, caramel, or royal icing as glue to attach a peg to the backside of one of the small circles, place the fidget spinner cookie base over the peg and attach the second circle cookie with more frosting. Let all the frosting dry before attempting to spin. Enjoy!
Tag your workout buddy and make this salmon meal prep 2 ways together 👫💪🏽! Happy #mealprepmonday 👏🏽! # Salmon Meal Prep Two Ways Servings: 4 INGREDIENTS Balsamic Soy Salmon: ½ cup soy sauce ½ cup balsamic vinegar ¼ cup olive oil 2 garlic cloves, minced 2 6-ounce salmon filets Garlic Paprika: 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon pepper 2 6-ounce salmon filets Vegetables: 1 large carrot, thinly sliced on the bias 5 ounces green beans, ends trimmed 5 ounces asparagus, ends trimmed and chopped 1 medium yellow squash, chopped Olive oil, to taste Salt, to taste Pepper, to taste PREPARATION In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine. Put 2 of the salmon filets in the soy and balsamic mixture, making sure all sides are coated. Transfer to the refrigerator for 30 minutes, up to 2 hours. Preheat oven to broil on high. In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper. Evenly coat the remaining 2 salmon filets with the spice rub. Place the salmon and vegetables on a baking tray lined with parchment paper. Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables. Broil for 11 minutes per inch of salmon thickness. Divide the salmon and vegetables into 4 tupperwares, mix and matching the vegetables to your liking. Enjoy!
Take your BBQ to the next level with this grilled lemonade 🍋! # GRILLED LEMONADE Makes a half gallon INGREDIENTS 5-6 medium lemons 1 lemon, sliced into rings 1 cup white sugar, plus additional for coating 4 cups water 4 cups ice PREPARATION On a cutting board, halve the lemons and coat the cut sides with a thin layer of sugar. Place the lemons on the grill cut side down and cook them over medium-high heat for 6-8 minutes, until caramelized. Remove lemons from the grill and rest them for 5-10 minutes. Juice lemons over a fine mesh strainer into a half gallon pitcher. Once all the lemons are juiced, add the white sugar, lemon rings, water, and ice. Stir until the sugar is dissolved. Enjoy! NOTE: Do not add the ice if preparing ahead of time. Add the ice immediately before serving.
These buffalo chicken totchos are probably gonna change your life 🤔... # Buffalo Chicken Totchos Servings: 8-10 INGREDIENTS 2 pounds frozen tater tots Buffalo Chicken: 2½ cups rotisserie chicken, shredded (bones and skin discarded) Salt, to taste Pepper, to taste ¾ cup buffalo sauce 2 green onions, thinly sliced Cheese Sauce: 1½ cups shredded sharp cheddar cheese 1 tablespoon cornstarch 1 cup evaporated milk 1 tablespoon buffalo sauce Garnish: 6 strips smoked bacon, cooked and diced ¼ cup blue cheese dressing 1 green onion, thinly sliced Salt, to taste Pepper, to taste PREPARATION Preheat oven to 425°F/220°C. Arrange tater tots on a 11x17-inch nonstick baking sheet. Bake the tater tots according to package directions, about 20-25 minutes, flipping halfway. While the bacon and tater tots cook, prepare your buffalo mixture and cheese sauce. In a mixing bowl, season chicken lightly with a pinch of salt and pepper. To the bowl, add the green onions and buffalo sauce. Mix well and keep warm. In a pot, combine cheddar cheese and cornstarch. Stir until cheese is well coated with the cornstarch. Set the saucepan set over medium heat, adding in evaporated milk and buffalo sauce. Bring sauce to simmer, whisking constantly until cheese has melted and sauce has thickened, about 5-8 minutes. Set aside and keep warm over very low heat. Stirring occasionally to prevent burning. Once crispy, remove bacon from oven. Place strips on top of a paper towel to strain excess fat. Chop strips into a rough dice. Set aside Remove tater tots from the oven once lightly browned on the bottom. Lightly season with a pinch of salt and pepper. To assemble totchos, layer tater tots followed by the cheese sauce and buffalo chicken onto your serving platter. Garnish with blue cheese dressing, remaining buffalo sauce, bacon and remaining green onions.
These cookies & cream macarons are like Oreo's fancier big sister 💃🏽! # INGREDIENTS 3 eggs whites, room temperature ¼ cup sugar 1¼ cups powdered sugar ¾ cup superfine almond flour ¼ cup crushed chocolate cookies 2 tablespoons dark cocoa powder ½ teaspoons black food coloring 2 cups of powdered sugar 1 cup of softened butter 1 teaspoons of vanilla 2 tablespoons of milk ½ cup cookies and cream filling PREPARATION 1. Preheat oven to 285ºF/140ºC. 2. In a medium bowl, beat the egg whites until frothy. 3. Keep beating and slowly add sugar until stiff peaks form. 4. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites. 5. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise. 6. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing. 8. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe. 9. 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. 10. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top. 11. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill. 12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen. 13. Let rest for 10 minutes before filling. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top. 14. Macarons are best kept refrigerated until serving. 15. Enjoy!
Countless bananas get thrown out each day because they're overripe 😥! Reduce food waste one banana at a time and make these peanut butter banana brownies 🍌🍫! # PEANUT BUTTER BANANA BROWNIES Servings: 8-10 INGREDIENTS 2 ripe bananas 1 cup sugar ½ cup, plus 1 tablespoon unsalted butter, melted 1 teaspoon vanilla extract ¾ cup flour ¼ cup, plus 1 tablespoon cocoa powder ⅛ teaspoon salt ½ cup smooth peanut butter PREPARATION Preheat oven to 350°F/180°C. In a bowl, use a fork to mash the bananas. Add the sugar, ½ cup of butter, and vanilla, and whisk until combined. Add the flour, salt, and cocoa powder, and whisk until fully incorporated. Use the remaining 1 tablespoon of butter to grease a 9x9-inch baking tray. Use the remaining 1 tablespoon of cocoa powder to dust every side of the baking tray. Pour batter into prepared baking dish. Use a spoon to add dollops of peanut butter on top of the batter. Use a butter knife to swirl the peanut butter into the brownie batter. Bake for 25-30 minutes, until center no longer jiggles when pan is shaken. Allow brownies to cool completely before cutting.
We've got @mark_rosati in the building showing us how @shakeshack makes MAGIC 🍔! Check out the video on our FB page at 3pm PST 😋!
This is an ice cream lover's dream come true 😍🍦! # Neapolitan Brownie Bombe Servings: 12 INGREDIENTS 2 packages brownie mix, divided ⅔ cup vegetable oil, divided ⅔ cup water, divided 2 egg, divided 1½ quarts strawberry ice cream, softened 1 quart vanilla ice cream, softened ½ quart chocolate ice cream, softened Cocoa powder PREPARATION Preheat your oven to 350ºF/180ºC. In a medium bowl, mix 1 package of the brownie mix, ⅓ cup oil, ⅓ cup water, and one egg until just combined. Pour the mix into a half sheet pan lined with parchment paper, and spread with a spatula until even. Repeat with the other brownie mix and bake for 13 to 15 minutes, until the brownies are fudgy yet firm, and let cool. Once cool, cut one pan of the brownies into 4 rectangular shapes, 8 triangular shapes, and one circle. Line a large glass mixing bowl with plastic wrap and fit the brownies into it like a puzzle, placing the circular one on the bottom and working around it. Once the inside is covered, press down firmly on all the brownies until the outer shell forms. Make sure there are no openings in the outer layer. Scoop the strawberry ice cream onto the brownie shell and smooth with a spatula. Cover with plastic wrap and press a smaller bowl into the ice cream. Freeze for 3 hours, until the strawberry layer is solid. Unwrap and repeat with the vanilla ice cream, covering it well and pressing the smallest bowl into it and freezing for two hours. While freezing, cut a circle into the other pan of brownies the circumference of the large bowl. Uncover the now frozen vanilla layer, fill the divot with chocolate ice cream, and cover with the cut circle of brownie. Eat the brownie leftovers or save for another bombe! Press the circle to secure it and freeze the completed bombe for one hour. Carefully remove the bombe from the freezer and flip it over onto a cutting board or serving platter. It may need to thaw a couple minutes before it dislodges from the bowl. Once you can lift the bowl up easily, uncover the dome-shaped bombe and dust with cocoa powder. Enjoy!