amazing

Here's what you need: unsalted butter, semi-sweet chocolate chips, granulated sugar, brown sugar, vanilla extract, salt, large eggs, all-purpose flour, dark cocoa powder, nonstick cooking spray

The Best One-Bowl Brownies Recipe by Tasty

unsalted butter, 2 sticks

chocolate

sugar

brown sugar

vanilla extract

salt

eggs

all-purpose flour

cocoa powder

nonstick cooking spray, for greasing

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Add the butter and 1 cup (175 g) of chocolate chips to a large microwave-safe bowl. Microwave for 1½ minutes, then let sit for 3 minutes before whisking together.

Add the granulated and brown sugars, vanilla, and salt. Whisk to combine.

Sift the flour and cocoa powder into the bowl and fold in with a spatula. Add the remaining chocolate chips and fold to incorporate.

Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray. Spread the batter evenly in the pan.

Bake for 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached.

https://vid.tasty.co/output/107934/landscape_480/1536100673

Amazing Pecan Pie Cobbler. Gooey caramel filling forms under a sweet, buttery cobbler topping with crunchy, toasted pecans. The easy version of pecan pie!

Pecan Pie Cobbler

unsalted butter

baking powder

cinnamon

2% milk

dark rum

brown sugar (light

pecans

water

Vanilla ice cream whipped cream

Position a rack in the center of the oven and preheat oven to 350 degrees F. Place the butter in an 8x8-inch ceramic baking dish or similar 2-quart baking dish. Pop the dish into the oven until the butter melts, about 5 minutes. Set the dish with melted butter aside.

In a medium mixing bowl, prepare the cobbler batter: add the all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, and cinnamon. With a fork, stir to combine. Pour in the milk, rum, and vanilla extract, then stir with the same fork, stopping as soon as the flour disappears.

In a small mixing bowl with a clean fork, stir together the topping ingredients: brown sugar and pecans.

With a small spoon, dollop the batter over the melted butter. Use the back of the spoon to gently smoosh it into an even layer. DO NOT STIR. Sprinkle the topping evenly over the cobbler batter. It will feel like an excessive amount, but keep going (this is pecan pie cobbler after all!).

Last, slowly and evenly pour hot water over the entire cobbler, covering the whole surface. It will look like a wet mess. Again, DO NOT STIR.

Line a rimmed baking sheet large enough to hold the dish with parchment paper for easy clean up (This will catch any delicious molten caramel that bubbles over). Carefully set the pan on top and slow and gently transfer to the oven, being careful not to splatter. Bake uncovered in the center of the oven for 30 to 40 minutes, or until the top is golden brown and looks dry on top. Transfer the baking pan to a wire rack and let cool for 20 to 25 minutes (the cobbler will continue to thicken as it cools). Serve warm, topped with vanilla ice cream.

https://content.jwplatform.com/videos/SXVGzhJj.mp4

Who says you need delivery?&nbsp; With this gluten free pizza crust, you will never miss delivery pizza again!!

Amazing Gluten Free Pizza Crust

(420 g) Kim's gluten free bread flour blend

tbsp instant, yeast

tsp kosher salt

(420 ml) water

tbsp extra virgin olive oil

tbsp honey

tbsp corn flour,

In the bowl of a stand mixer fitted with the dough hook, add all the dry ingredients and whisk to combine.  Add the water, honey, and olive oil.  Turn the mixer on low, using the dough hook, and mix just until combined.  When fully incorporated, turn the mixer up to medium high and mix for 5 minutes.  It will be sticky and stretchy and seem like a thick batter.   

Scrape the sides of the bowl to mound the dough into one large heap of dough.  Cover the bowl with plastic wrap.  Place in a warm, draft-free area to proof for 1-2 hours, or until doubled in size.    

Put the dough in the refrigerator overnight or up to 10 days.

Mixing the Dough

Remove the bowl from the refrigerator and flip it over onto a heavily floured surface.  Knead for a few minutes, adding more flour as necessary, until the dough is fairly smooth.  It will still be a slightly sticky dough.

Using a knife or bench scraper, cut the dough into approximately 3-4 pieces that are roughly 6 ounces each.

Roll out each piece into about a 10-inch pizza (using extra flour as necessary and constantly moving the dough to avoid sticking).  Cover the dough with a tea towel or plastic wrap and set aside to rest while you prepare your oven.

Position your pizza steel (or stone) on the middle rack of your oven and preheat it to 500° F for at least 30 minutes.

Remove the plastic wrap from the top of the pizza crusts and sprinkle your pizza paddle (peel) with corn flour or cornmeal to keep it from sticking to the peel.  Place dough onto peel and spread with sauce.  Sprinkle with cheese and any other toppings of choice.  Don&#39;t go overboard as you&#39;ll weigh the pizza down and it could possibly stick to the peel.

Slide pizza onto steel (or stone) and bake for about 6-7 minutes, or until the crust appears set.  Switch oven to broil (on high) and broil for about 1-2 minutes, checking after one minute, to melt the toppings.  Remove carefully with tongs onto pizza peel.  Enjoy!!

Shaping the Dough

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Short Rib Ragù Recipe by Tasty

beef

kosher salt, divided,

black pepper,

olive oil

yellow onion, diced

½ cups carrot, diced

garlic,

tomato paste

port or red wine

oz crushed tomato, 1 can

beef stock

dijon mustard

bay leaves

thyme

water,

lb pappardelle pasta

fresh parsley, finely chopped, for garnish

cheese,

Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.

Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.

Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.

Add the tomato paste and sauté for a few more minutes, until darkened and thickened.

Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.

Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.

Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.

Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.

Add salt and pepper to taste. Simmer for 15 minutes over low heat.

Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.

https://vid.tasty.co/output/98669/landscape_480/1529015897

Here's what you need: swiss cheese, gruyère cheese, cornstarch, garlic, white wine, lemon, salt, pepper, vegetable, bread cubes, cured meat, assorted fruit

Slow Cooker Cheese Fondue Recipe by Tasty

oz swiss cheese, grated

oz gruyère cheese, grated

cornstarch

garlic

white wine

½ lemon, juiced

salt,

pepper,

vegetable

bread cubes

oz cured meat

assorted fruit

In a medium bowl, toss the Swiss and Gruyère cheeses with the cornstarch.

Smash the garlic clove, but leave it whole.

Add the cheese, wine, lemon juice, garlic, salt, and pepper to the slow cooker.

Cover, turn the slow cooker on high, and cook for 15 minutes. Remove the garlic and stir. Cover again and cook for 45 minutes more on high, stirring every 15 minutes, until the cheese is melted and smooth. Be careful not to overcook or the fondue will seize.

Turn the slow cooker to warm and serve the fondue with your favorite items for dipping.

https://vid.tasty.co/output/107248/landscape_480/1535583170

Delicious chocolate cream cheese pound cake infused with strawberries throughout the cake.  Simple and easy to make.

Chocolate Strawberry Pound Cake

Butter (Room Temperature)

Cream Cheese (Room Temperature)

Sugar

Vanilla

Eggs (Room Temperature)

Flour (I always sift)

Cocoa

Strawberries (Cut in small pieces)

Strawberries (Chopped)

Lemon

Tbsp Granulated Sugar

Tbsp Butter (Room Temperature)

oz Cream Cheese (Room Temperature)

Powdered Sugar (I sifted)

Kosher

Milk (Optional)

I start this cake in a cold over, so I DO NOT PREHEAT THE OVEN.  You can if you like. Preheat to 325°.

Grease and flour pan well.

Cream butter and cream cheese well in mixer.

Add sugar a cup at a time and mix well.

Add vanilla

Combine cocoa and flour

Add eggs alternately with flour/cocoa mixture.  I add two eggs, make sure they are well incorporated and add a cup of the flour/cocoa mixture and repeat.

Fold in strawberries.  See note above on baking a cake with strawberries.

Pour batter in greased pan.

Bake at 325° for 1¼ to 1½ hours.

Remove from oven.  Insert a sharp knife in center to see if done.  If it comes out clean or with some crumbs it&#039;s done.  If it comes out with batter, continue baking.

Let it cool for 15 minutes.

Instructions for Chocolate Cream Cheese Pound Cake

Combine strawberries, sugar and lemon juice in a food processor or blender.

Strain puree through a fine mesh strainer to remove seeds..  Using a rubber spatula, press the strawberry puree through by working the spatula back and forth in a sweeping motion.

Cook puree at a medium high heat for 10 minutes to reduce down.

Set aside and cool at room temperature

Cream butter and cream cheese well in small to medium bowl.

Add powdered sugar 1/2 cup to 1 cup at a time.  Mix well after each addition.

Add strawberry puree.  The original recipe says to add 2 - 3 Tablespoons.  I added all of it, which was a little over 1/4 cup.

The original recipe does not call for milk.  I wanted mine to be more glaze like and pour well, so I added about ¼ cup milk.  You can even add a little more.  This is completely optional.

Instructions For Strawberry Cream Cheese Icing

Basic bread dough

g Active dried yeast, (14 g fresh)

Water

Flour (Main)

Salt

ml Oil

If using dried yeast, mix together the yeast and sugar in 3 Tbsp warm water. Leave for 15 minutes until it starts to foam. (Fresh yeast can be crumbled directly into the flour.)

Put the flour on a bench and make a well in the middle.

Gradually pour the yeast mix and the 325ml water into the well, using your fingers to incorporate the wet with the dry. Make sure the water does not "breach" the sides of the well. Add the salt and mix well.

Start kneading by pushing the dough away from you with the heel of your hand. You have to be vigorous with this action.

Roll and pull back towards you and repeat. This will take around 10 minutes. Move the bread slightly every time you push out so that you gradually incorporate the flour on the bench. If the dough is too damp, you can add a little flour.

With your fingers, take a small piece of dough and pull it apart to see the development of the strands of gluten. If you can see through the dough and it does not tear, the gluten has developed and the bread can rest to rise. Keep kneading until it reaches this stage.

Form into a ball shape by rolling the dough and pulling it back on itself. The bread should look smooth and glossy.

Brush a bowl lightly with oil. Coat the dough in the oil to prevent it drying out. Cover with plastic wrap or a cloth to rise. Depending on the ambient temperature of the room, this can take 30-60 minutes. It is a good idea to put it near a warm oven or hot water cupboard.

To finish, heat oven to 220C. Knock back and shape. Place on an oiled baking tray. Sprinkle with flour or brush with beaten egg or oil. Slash the top and leave to prove for 10-15 minutes.

Bake for 10 minutes then turn oven down oven to 190C and cook for another 10 minutes. You know it is cooked when you tap the bottom of the loaf and it has a "hollow" sound. Leave to cool.

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