Frosty Cranberry Marshmallow Bites Recipe By Tasty

PECAN CRANBERRY BITES RECIPE BY TASTY

Steps:

• In a medium bowl, combine the cranberries, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, pecans, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

TIRAMISU CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• Crush cookies in a bag and set aside.
• Mix cold espresso and rum in a small bowl. Mix in gelatin and let stand for 2 minutes.
• Add boiling water and stir until gelatin is completely dissolved.
• Mix sugar and cocoa in large bowl.
• Add whipping cream and vanilla. With an electric mixer, beat on medium speed until stiff.
• Pour in gelatin mixture and beat until well-blended.
• Add ½-inch (1.5 cm) layers of crushed cookies to dessert dishes, then scoop mousse into dishes and refrigerate for at least 30 minutes.
• While mousse is chilling, whip cream in a cold bowl until soft peaks form. Add mascarpone and powdered sugar and continue whipping until stiff peaks form.
• Scoop a dollop of whipped cream on top of the mousse and sprinkle with extra cocoa powder.
• Enjoy!

MASON JAR ICE CREAM RECIPE BY TASTY

Steps:

• Make the strawberry ice cream: In a small blender, blend the strawberries and milk until slightly chunky.
• Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream and blended strawberries to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Add the crushed freeze-dried strawberries and stir to incorporate. Seal the jar tightly with the lid and freeze for at least 5 hours, or overnight.
• Make the chocolate ice cream: Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream, and cocoa powder to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Seal the jar with the lid and freeze for at least 5 hours, or overnight.
• Make the matcha mint chocolate chip ice cream: Add the brown sugar, cream cheese, sweetened condensed milk, heavy cream, matcha powder, and mint extract to a 12-ounce mason jar. Using an electric hand mixer fitted with the whisk attachment or one standard beater, whip until thickened, 3-5 minutes. Add the chocolate chips and stir to incorporate. Seal the jar tightly with the lid and freeze for at least 5 hours, or overnight, stirring after about 2 hours to make sure the chocolate chips are evenly distributed.
• Enjoy!

VEGAN PEANUT BUTTER MACARONS RECIPE BY TASTY

Steps:

• Pour 1 cup (240 ml) aquafaba into a pot and reduce to ⅓ cup (80 ml) over low heat.
• Refrigerate aquafaba overnight.
• Preheat oven to 250°F (120°C).
• In a bowl, add the powdered sugar, almond meal, and dark cocoa powder, and whisk to combine.
• Add the chilled aquafaba to another bowl and beat until soft peaks begin to form.
• Add the cream of tartar and sugar to the whipped aquafaba and beat until soft peaks form.
• Sift powdered sugar, almond meal, and dark cocoa powder into the whipped aquafaba, and gently fold ingredients together.
• Transfer the batter to a piping bag and pipe directly onto a parchment paper-lined baking sheet.
• Let the tray rest at room temperature for 2 hours until the surface does not stick to fingertips.
• Bake for 30 minutes.
• Let the macarons cool for 15 minutes.
• Pipe the peanut butter onto the macarons.
• Refrigerate macarons for another 2 hours before serving.
• Enjoy!

NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY

Steps:

• In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
• In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
• Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
• Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
• In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
• When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
• Enjoy!

NO-BAKE MINI KEY LIME PIE IN A JAR RECIPE BY TASTY

Steps:

• In a large mixing bowl, add ½ a cup of graham crackers, 2 tbsp sugar, a pinch of salt and 2 tbsp unsalted butter. Mix until you get the desired consistency.
• In an another bowl add 4 oz cream cheese, ½ cup condensed milk and 1 tbsp of heavy milk. Whip thoroughly.
• Sprinkle 3 tbsps of key lime juice and ½ tsp of key lime zest and mix well.
• Next, divide your graham cracker equally into 4 jars. Pat this down.
• Make the layer smooth by pressing softy with your finger.
• Layer this with your cream cheese mix and tightly close the jars.
• Refrigerate for one hour.
• In another bowl, whip ½ cup of heavy cream and 2 tbsp powdered sugar.
• Top off your jar with the remaining whipped cream and sugar mix.
• Finally, drizzle crushed graham crackers and key lime zest on the top.
• Serve cold. Enjoy!