Homemade Granola Bars: A Soft, Chewy, Satisfying Snack
Chock-full of oats, seeds, nuts, and fruit, chewy granola bars make an ideal breakfast, midday snack, or fuel for your next outdoor activity. Our favorite recipe happens to come from First Lady Michelle Obama and the White House kitchens; it's sweetened with honey and maple syrup for a sweet yet wholesome finish. The recipe's basic - it's as easy as heating, mixing, and cutting - but we'll offer tips for toasting seeds, heating the sugar, and cutting the bars. An added bonus: your house will be infused with the scent of warm spices.
An Emmys Acceptance Peach to Remember
Whether your Emmy Awards viewing party gets crazy or stays classy, we've got the perfect drink to fuel your evening. Cheekily called the Acceptance Peach, this easy-to-make sparkling peach-cranberry sipper is just the drink to enjoy while watching your favorite stars give their (hopefully) memorable acceptance speeches. From Jennifer Simonetti-Bryan The Acceptance Peach Ingredients1/2 ounce vodka 1 1/2 ounces peach nectar 1 ounce cran-raspberry juice 3 ounces sparkling wine, such as Piper-Heidsieck Champagne Red sanding sugar, for rim Directions Rim the Champagne flute with red sugar. Combine chilled vodka, peach nectar, and cran-raspberry juice in the glass, stirring gently to combine. Top with sparkling wine. <!-- .recipe-section-directions --> Information Category Cocktails, Drinks Yield 1 cocktail Print recipe
Haylie Duff's Watermelon, Radish, and Avocado Tacos
<!--video--> If you're in search for an easy, vegan-friendly appetizer that is sure to impress, try your hand at these watermelon tacos. This light and refreshing dish from actress, singer, and food blogger Haylie Duff is perfect for Summer entertaining, especially as a refreshing lunch. The combination of juicy watermelon, creamy avocado, crisp radishes, and nutty pignolias is unforgettable and only takes minutes to make. Watch the video to see exactly how Haylie does it - and for a few tips - then try it for yourself.
The Easiest Ice Cream Cake You'll Ever Make
Make Summer sweeter by serving up this ridiculously easy to make no-bake ice cream sandwich cake. (Really, it's almost as easy to make as it is to eat.) Watch the video to see how it's constructed. From POPSUGAR Food Ice Cream Sandwich Cake Ingredients1 8-ounce tub Cool Whip 1 8-ounce tub chocolate Cool Whip 6 vanilla ice cream sandwiches 6 chocolate chip ice cream sandwiches Chocolate chips Crushed Oreos Directions In a large mixing bowl, mix together Cool Whip with Chocolate Cool Whip. Onto a large serving platter, arrange 4 unwrapped ice cream sandwiches with long sides touching, alternating vanilla and chocolate chip sandwiches. Spread 1/3 of the Cool Whip on top of the layer of ice cream sandwiches. Add another layer of unwrapped ice cream sandwiches, top with frosting, and repeat. Sprinkle the top with crushed Oreos and chocolate chips. Freeze for at least 3 hours, or until firm. <!-- .recipe-section-directions --> Information Category Ice cream, Desserts Yield Serves 6-8 Print recipe
Our Take on Bubba Gump's Dumb Luck Coconut Shrimp
It's nearly impossible to watch Forrest Gump without getting a hankering for shrimp served every which way. Crisp, airy, and coconut-rich, this deep-fried shrimp recipe inspired by Bubba Gump Shrimp Co. will satisfy cravings and would've made Bubba proud. Watch the video to see just how easy it is to make. Inspired by Bubba Gump Shrimp Company Bubba Gump's Dumb Luck Coconut Shrimp IngredientsFor the shrimp: 1/2 pound medium raw shrimp, peeled and deveined 3/4 cup Bisquick 3/4 cup hefeweizen beer, such as Blue Moon 1/4 cup all-purpose flour 1/4 teaspoon seasoning salt 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder 1 cup shredded coconut Oil, for frying For the sauce: 1/4 cup orange marmalade 1/2 teaspoon cajun seasoning, or to taste Directions Make the shrimp: Rinse shrimp under cold water, and pat dry with a paper towel. Add pancake mix and beer to a shallow bowl, and stir until smooth. In another shallow bowl, mix together the flour, seasoning salt, cayenne pepper, and garlic powder. Add the coconut to a third shallow bowl. Using the tail as a handle, dip the shrimp into the flour mixture, and shake off any excess. Then dip it into the batter and dredge it in coconut. Repeat with all of the shrimp. Fry the shrimp in 350°F oil for 45 to 60 seconds on each side, or until golden brown. Drain on a paper-towel-lined baking sheet. Make the dipping sauce: Mix together the orange marmalade and cajun seasoning, adding more cajun seasoning to taste, if desired. Serve with shrimp. <!-- .recipe-section-directions --> Information Category Shellfish, Main Dishes Cuisine Cajun/Creole Yield 1 to 2 servings Cook Time 20 minutes Print recipe
It Doesn't Get Classier Than This Tuxedo Cocktail
The Emmy Awards air next Monday, and even if you aren't dressing up, there's no excuse not to put together the finest cocktail. Your viewing party just got a whole lot fancier with these classic Tuxedo No. 2 cocktails that are perfect for any black-tie soiree. Straight from the Hollywood hot spot Eveleigh, this simple yet sophisticated cocktail with notes of cherry and anise is sure to put a smart twist on your next party. From Dave Kupchinsky, Eveleigh Classic Tuxedo No. 2 Cocktail Notes If you don't have a spray bottle for the absinthe, simply rinse the glass. Ingredients2 ounces gin, like Plymouth 1 ounce Fino Sherry, like Noilly Prat 1/4 ounce maraschino liqueur 2 dashes orange bitters Crushed ice Whole ice cubes 3 spritzes absinthe, in a spray bottle Lemon peel Lemon twist, for garnish Directions In a large mixing glass or the base of a cocktail shaker, combine gin, sherry, maraschino liqueur, orange biters, and crushed ice. Top with whole ice, and stir until chilled. Spray glass with absinthe, and strain cocktail into the glass. Twist lemon peel over glass to release essential oils. Garnish with a lemon twist. <!-- .recipe-section-directions --> Information Category Cocktails, Drinks Yield 1 cocktail Print recipe
Churros and Ice Cream, Together at Last!
Churros and ice cream: it just works. These decadent ice cream sandwiches, popularized by Churro Borough, are easily one of our favorite food trend mashups to hit the scene, and we know you're going to love them too. One part chewy, cinnamon-sugar-crusted churro and one part dulce de leche ice cream, they're like a fiesta in your mouth. On Brandi: Layla Jayde Adapted from Sugar Hero Churro Ice Cream Sandwiches Ingredients1 cup plus 2 tablespoons all-purpose flour 1 tablespoon cinnamon 1 cup water 2 tablespoons brown sugar 2 tablespoons vegetable oil 1/4 teaspoon salt 2 large eggs Oil, for frying 1 cup granulated sugar 9 scoops dulce de leche ice cream Directions Make the churro cookies: Sift together the flour and 1 teaspoon of cinnamon into a medium mixing bowl. Add the water, brown sugar, vegetable oil, and salt to a medium saucepan set over medium heat. Bring to a boil, and once boiling, add in the flour mixture, and stir quickly. The mixture will be thick, but continue to stir it until the flour is incorporated and it forms a rough, shaggy ball of dough. Transfer the dough to the bowl of a stand mixer fit with the paddle attachment. Beat on medium speed and add eggs one at a time until the dough is combined and smooth. Line two baking sheets with parchment or wax paper. Fit a pastry bag with a #821 piping tip, and fill bag with churro dough. Pipe the dough into 3-inch circles, starting at the center of the circle and working outward in a spiral pattern. Keep the tip close to the baking sheet so the dough is thin. You should get about 18-20 circles from one batch. Place baking sheets in the freezer for at least 10 minutes to set and chill the dough. While the churros are freezing, heat the oil for frying. Add oil to a large skillet or deep fryer so that it's at least 2 inches deep. Heat the oil to 350ºF. Line a baking sheet with several layers of paper towels. In a medium-sized bowl, mix together the granulated sugar and remaining 2 teaspoons of cinnamon. Fry 2-3 churros at a time, turning them over occasionally so they brown evenly. When they are finished they will be slightly puffed and golden brown on both sides. Transfer them to the paper-towel-lined baking sheet using a slotted spoon or spatula to let the oil drain. Quickly toss them in the cinnamon sugar mixture while they are still warm. Continue working in small batches until all of the churros are fried. Make the churro ice cream sandwiches: Take one churro, top with a scoop of ice cream, and place another churro on top. Gently press together to adhere the cookies to the ice cream. Serve immediately, or freeze for later. <!-- .recipe-section-directions --> Information Category Pastries, Desserts Yield Serves 9 Print recipe
A Vegan Peaches and Cream Smoothie Will Quench Your Ice Cream Cravings
On today's episode of Ingrid Dishes, Ingrid Nilsen (aka YouTube personality Missglamorazzi) shares her recipe for a peaches and cream smoothie that is actually vegan. It technically doesn't have cream in it, but it's going to taste like it does due to the addition of oats and frozen banana. So go ahead and blend it up! From Ingrid Nilsen, Missglamorazzi Vegan Peaches and Cream Smoothie Ingredients2 ripe peaches, pits removed and quartered (frozen peaches can also be used) 1 banana, peeled, cut in half, and frozen overnight 1/2 cup almond milk 1/4 cup rolled oats 1/4 cup fresh orange juice Agave or pure maple syrup, to taste for added sweetness 1 tablespoon chia seeds Directions Place peach, half a banana, almond milk, oats, orange juice, about a tablespoon of maple syrup, and chia seeds in a blender and let stand for 5 minutes so the oats and chia seeds can soak a bit. Blend until smooth, taste, adjust flavor as needed, and serve. To thicken consistency, add more frozen banana. To thin, add more almond milk or orange juice. <!-- .recipe-section-directions --> Information Category Smoothies, Drinks Yield Serves 2 Print recipe
A Strawberry Spin on Classic Lemon Bars
Summer never tasted as sweet as these sublimely tart pink lemonade bars. They're perfect for bake sales, end of Summer barbecues, dinner parties . . . really any event that's begging for a sweet treat. A strawberry spin on classic lemon bars, they're supersimple to make and so tasty that you might not want to share them with anyone. Adapted from Ina Garten Pink Lemonade Bars IngredientsFor the crust: 1/2 pound unsalted butter, room temperature 1/2 cup granulated sugar 2 cups all-purpose flour 1/8 teaspoon kosher salt For the filling: 6 extra-large eggs, at room temperature 3 cups granulated sugar 2 tablespoon finely grated lemon zest, plus more for garnish 1/2 cup freshly-squeezed lemon juice 1/2 cup strawberry pureé 1 cup all-purpose flour Powdered sugar, for dusting Sliced strawberries, for garnish Directions Preheat oven to 350ºF. To make the crust: Cream together the butter and sugar in a stand mixer fitted with a paddle attachment. Add flour and salt and mix on low until just combined. Turn the dough out onto a floured surface and gently knead into the shape of a ball. Transfer the dough ball to a quarter-sheet pan; press it out evenly to the edges of the pan. Chill in the refrigerator for at least half an hour before baking. Bake for 15 to 18 minutes, or until the crust is very lightly browned. Let cool. To make the filling: In a large mixing bowl, whisk together eggs, sugar, lemon zest, lemon juice and strawberry pureé. Add flour and continue mixing until smooth. Pour filling into the cooled crust and bake for 30 to 33 minutes, or until the filling is set. Let cool completely. Cut into squares and garnish with powdered sugar, sliced strawberries, and lemon zest. <!-- .recipe-section-directions --> Information Category Pies/Tarts, Desserts Yield Serves 6-8 Print recipe
Get the Dish: Olive Garden's Salad and Breadsticks
People who've been to Olive Garden know the drill - unlimited salad and breadsticks is absolutely the way to go! Their creamy Italian dressing drizzled over a crisp and refreshing green salad paired with a warm, buttery garlic breadstick is the perfect combination to start any meal, and now you can make it at home. Check out this video to learn the secrets behind bringing that Olive Garden staple into your kitchen. Plus, once you've mastered the appetizer, make it a meal by whipping up a batch of Lasagna Classico. Adapted from Todd Wilbur Olive Garden Garlic Breadsticks IngredientsFor the breadsticks: 3/4 teaspoon active dry yeast 2 tablespoons granulated sugar 1 cup plus 1 tablespoon warm water 3 cups bread flour, plus more for surface 1 1/2 teaspoons salt 1/4 cup butter, melted, plus more for greasing bread bowl For the topping: 2 tablespoons butter, melted 1/2 teaspoon garlic salt Directions Into a small bowl, dissolve yeast and sugar in warm water and let sit for 5 minutes until bubbles and foam form. Into a stand mixer fitted with the paddle attachment, combine flour and salt. Mix in the softened butter. Pour the yeast mixture into the flour and continue to mix until combined. Turn out dough onto a floured surface and knead the dough for about 10 minutes. Place dough in a well-buttered bowl and cover with plastic wrap. Let sit for 1 to 1 1/2 hours until it has doubled in size. Take roughly 2-ounce portions of the dough and roll it out on a floured surface to form breadsticks that are 7 inches long. Place the breadsticks on a parchment-paper-lined baking sheet. Cover, and set aside for another 1 1/2 hours or until dough has doubled in size again. Preheat oven to 400º F. Bake breadsticks for 12 to 15 minutes or until they are golden brown. Remove from oven and brush each one with melted butter and sprinkle with garlic salt. Serve warm. <!-- .recipe-section-directions --> Information Category Breads/Crackers, Appetizers Cuisine Italian Yield 10-12 servings Cook Time 2 hours Print recipe Adapted from Good Life Eats Olive Garden Salad IngredientsFor the dressing: 1 cup mayonnaise 2/3 cup white vinegar 5 tablespoons granulated sugar 2 tablespoons lemon juice 1 tablespoon water 2/3 cup parmesan-romano cheese blend 2 teaspoons olive oil 1 teaspoon Italian seasoning 1 teaspoon parsley flakes 1/2 teaspoon garlic salt For the salad: 1 bag romaine lettuce 1/2 red onion, sliced 1/2 cup black olives 2 Roma tomatoes, sliced 3/4 cup croutons 8 peperoncini Grated parmesan cheese, for garnish Directions To make dressing: Into a food processor or blender, blend all of the salad dressing ingredients until smooth. Chill before serving. In a large bowl, assemble the salad and toss with the dressing right before serving. Top with freshly grated parmesan cheese and serve on chilled plates. <!-- .recipe-section-directions --> Information Category Greens , Side Dishes Cuisine Italian Yield 4 servings Cook Time 15 minutes Print recipe