POP CULTURE - JANUARY 2017 ROUND-UP - TRUMP, MILEY, DIETS...
NOTHING in this video is meant to be offensive. Just having a little fun, and making cute pops while telling you guys some cool facts surrounding recent events - through CAKE!
Keep it Sweet you guys - there's enough hate in the world so lets shower it with LOVE, Fun and Kindness to all!

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WAIIIITERRRRR! Come on in and be a Goofy Goober, we'll learn how to make the TRIPLE GOOBERBERRY SUNRISE from Spongebob Squarepants! Just try not to eat too many of them, ok?

INGREDIENTS:
Vanilla ice cream
Twizzler's Pull & Peel
Bananas
Maraschino cherries
Different colored M&Ms;
Magic Shell Chocolate Sauce
Toothpicks / Pretzel sticks

The preparation is simple! In a bowl, pile on your vanilla ice cream until it is the shape of the gooberberry sunrise (a larger dome below a smaller dome). Let this freeze and harden in your freezer for 10 minutes. Cut your Twizzler to be the size of the mouth, then carefully place it on alongside your colored M&Ms; and place back in the freezer. Cut your bananas to size and add a Maraschino cherry to the end of each using a toothpick or pretzel stick.

Remove your ice cream from the freezer and very carefully pour your Magic Shell chocolate sauce to a spoon and add it to the top of your sundae. Once you've created a nice hat, carefully place the banana arms and head onto your sundae and that's it! Serve immediately, as you don't want to see what this sunrise looks like when it's started to melt!

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Here is what you'll need!

3-Cheese Garlic Bread
Servings: 2

INGREDIENTS
1 stick butter, softened
4 cloves garlic, minced
⅓ cup parmesan cheese
⅓ cup Monterey Jack cheese, shredded
⅓ cup cheddar cheese, shredded
⅓ cup green onions, sliced
1 8-inch baguette

PREPARATION
Preheat oven to 400°F/200°C.
In a bowl, combine all of the ingredients except the baguette, and mix until smooth.
Slice the baguette in half lengthwise, then spread the butter mixture evenly on both sides of the baguette.
Place on a tray lined with parchment paper and bake for about 15 minutes, until cheese is bubbly and starting to brown on the edges.
Slice, cool, then serve!



Baked Lobster Tails
Servings: 2

INGREDIENTS
2 8-ounce lobster tails
3 tablespoons butter, melted
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon parsley, chopped
1 teaspoon lemon juice
2 lemon wedges, to serve
Cooked broccoli, to serve

PREPARATION
Preheat oven to 450°F/230°C.
Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
Serve with a side of broccoli and a lemon wedge!


Molten Lava Brownie
Servings: 2

INGREDIENTS
1 box brownie mix, prepared according to package instructions
Cooking spray
4 chocolate truffles
Mixed berries, to serve
Mint, to garnish
Ice cream, to serve
Chocolate sauce, to serve (optional)

PREPARATION
In a large bowl, prepare the brownie mix.
Spray 2 6-to-8-ounce ramekins with the cooking spray.
Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
Bake for 25 minutes, then cool for another 25 minutes.
On the serving plate, place the berries and the mint in a corner.
To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
Serve with ice cream and a drizzle of chocolate sauce



Editor’s note: In order to have everything cooked and served at the perfect time, start by preparing the garlic bread up until the point where the mixture is spread onto both sides of the baguette. Set aside. Then prepare the lobster accordingly, and the moment the lobster comes out of the oven, bake the garlic bread accordingly so that by the time the lobster is cool enough to eat, the garlic bread is still hot and bubbly. The brownie can be baked when the garlic bread comes out, so while champagne is being poured and the two of you are eating, the brownie can finish cooking/cooling. This way, the brownie is still warm when served, providing a nice contrast to the ice cream.



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Corn can easily be blended into a soup or a puree for a smooth and creamy soup. Here's how!

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Here is what you'll need!

Paprika Chicken & Rice
Servings: 5

INGREDIENTS
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste

PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!


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Arepas is one of the most commonly eaten foods in Colombia. I tried Arepas every where, try my Arepas recipe & see what you think. Subscribe to my channel: http://bit.ly/food-busker

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Watch Thomas Joseph as he makes a basic buttercream recipe that’s quick, easy, and ideal for decorating cakes and cupcakes for any occasion.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


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@TABASCO and I teamed up to tackle eats for the #biggame. Nothing says football like my Big Game Wings. tabas.co/BataliWings

How to make a Trolls movie inspired rainbow drip cake, you don't need to be an expert baker, it tastes good and goes down a storm!
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My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey https://www.youtube.com/user/myvirgin.... I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. My Wife Becky (aka Mrs Barry) now joins in on the channel too, we upload 2 recipe videos per week, but some fun is had too on Sunday when it is our Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let us know! I try my best to reply to as many comments as possible, but it is hard to as we are busy working on the next video, but please interact with eachother and be respectful :-)

Recipe tester Lindsay Strand shows you just how easy it is to create these simple yet decadent treats. Treat those you love to a gift of these irresistible chocolate treats dipped in pink, red, and white decorative sprinkles.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


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Lindsay Strand is a recipe tester in the Martha Stewart test kitchens. Watch as she takes you through the easy steps of making homemade sugar cookies that are the perfect base for a number of sweet decorations – just in time for Valentine’s Day!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


http://www.youtube.com/user/everydayf...

Is there anything sweeter than heart-shaped cookies on Valentine’s Day? Join recipe tester Lindsay Strand as she shows you how to make a simple sugar cookie recipe that’s ideal for decorating and sharing.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.


http://www.youtube.com/user/everydayf...

I have been vegan for a while now and I have been super conflicted with my channel not being in alignment with my life and my beliefs
I am transitioning my channel/blog to align with my beliefs, I have been veg for 8+ years and have been in severe conflict here on my channel
AND when I owned my bakery by promoting the exploited animal industry, so I finally "got off the fence" and decided to stop being a hypocrite and follow my heart and soul passion.
I understand not everyone cares to be open to this kind of baking
(although I have been making some of my BEST recipes more recently!)
So I hope and wish that folks will be open minded and give me the same understanding for following my heart.
This has not been the case 100% so far, as I have sadly been met with anger and hatred
However others have been showing tremendous support and encouragement. I hope you will at least give it a chance. :)
I will not eliminate my old recipes and will still help you all with baking of any kind just like always!

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Comeback for NEW Easy & Fun Asian Recipes Every Friday!!
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RECIPE: http://seonkyounglongest.com/pad-see-ew


Pad See Ew
Serves 2

Ingredients

For the Sauce
1 Tbs oyster sauce
1 Tbs soy sauce (I recommend Healthy Boy Brand)
2 Tbs sweet soy sauce, AKA black soy sauce (I recommend Healthy Boy Brand)

3 Tbs cooking oil (I recommend peanut, sunflower, canola or vegetable oil)
1/2 lb beef flank steak, sliced against grain and cut into bite sizes (you can substitute chicken, pork, shrimp or tofu)
4 cloves garlic, chopped
1/2 lb Chinese broccoli (you can substitute regular broccoli or broccoli), sliced diagonal angle.
10 oz fresh rice noodles sheet, separated to single pieces then teared to large pieces or chow fun noodles (If you’re using refrigerated rice noodles, bring it to room/warm temperature so it will easily separate by hand)
1 egg
Black pepper

With a few secrets, gluten free baking can indeed be a success. Watch this video to see how to make gorgeous gluten free baguettes that would make a French boulanger proud!

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A gorgeous vegan dish from North Africa, full of flavour thanks to Dersa, the Algerian chilli paste.

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A salad that's satisfying and good for you, this works well for packed lunches, or pair it with lean fish or chicken breast for a protein-packed meal.

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Here is what you'll need!

Cobb Salad Deviled Eggs
Servings: 12

INGREDIENTS
1 dozen eggs
1 teaspoon salt
1 teaspoon pepper
½ cup tomatoes, diced
½ cup cooked chicken, fine chopped
½ cup bacon, crumbled
3 tablespoons mayonnaise
2 tablespoons dijon mustard
½ cup avocado, diced

Garnish
Blue cheese
Bacon, sliced into strips

PREPARATION
1. Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.
2. Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
3. Remove from water and immediately place in bath of ice water for a few minutes.
4. Remove shells and cut the egg in half, vertically.
5. Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.
6. In the bowl with the yolks, add salt, pepper, tomatoes, chicken, bacon, mayonnaise, and mustard. Mash until everything is well incorporated.
7. Gently fold in the diced avocado.
8. Fill each cooked egg white with the mixture, and if you would like to get fancy, garnish with blue cheese and a small strip of bacon.
9. Enjoy!


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Kimchi bokkeumbap, or kimchi fried rice, is a must for kimchi lovers. Made with a bit of beef mince and topped with a fried egg, it's meal in itself. Full recipe: http://allrecipes.com.au/recipe/30548...

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Here's a quick and easy way to take your roasted butternut squash and turn it into a delicious puree or a savory soup. All you need is a blender and a few staple ingredients.

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3 Ingredient Cake | Akis Kitchen
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
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Here is what you'll need!

LASAGNA-STUFFED PEPPERS
Servings: 4

INGREDIENTS
4 bell peppers, various colors
1 onion, chopped
4 cloves garlic, chopped
½ pound ground beef
½ pound sweet Italian sausage
1 teaspoon salt
1 teaspoon pepper
1 28-ounce can diced tomatoes
1 28-ounce can tomato sauce
15 ounces whole milk ricotta
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4-5 cooked lasagna noodles, quartered
1 cup shredded mozzarella cheese

PREPARATION
Preheat oven to 350˚F/180˚C.
Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
Remove the peppers from the oven, drain any excess water that accumulated inside.
Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
Rest for 10 minutes before serving.
Enjoy!


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WOW! Episode 30 already! This is a GROUND TURKEY MEAL PREP, because you've all been asking for it! With some delicious polenta chips (or polenta fries!) and yummy roasted broccoli! Seriously, even kids will LOVE this meal prep!
If you enjoyed this video, please share with your friends and family!

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Meal prepping saves you time, money and keeps you on track for your fitness goals. If you are new to meal prepping, welcome! We are here to help you with our full series on HOW TO MEAL PREP!

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BEEF NACHOS MEAL PREP: https://youtu.be/FbGFhehOP7s

CHICKEN PARM MEAL PREP: https://youtu.be/btHkcBTSBxc

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SOME OF THE COOL THINGS WE USED IN THIS VIDEO:

Coconut Aminos: http://amzn.to/2khwvfE

MCT Oil: http://amzn.to/2kGEa7m

Silicone baking tray from the polenta: http://amzn.to/2kGTX2d

Make meal prep easier with these stackable containers: http://amzn.to/1rlgip8

Need a scale to measure your food? This is the one we have: http://amzn.to/1SvHDiu

Adam swears by these knives: http://amzn.to/2c6BsTt

Our cookware: http://amzn.to/29HWmXt

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HOW TO STORE/REHEAT THESE

1. Meals can last in the fridge 3-4 days, anything longer, place in the freezer.
2. Can be eaten cold, but if you want to reheat, toss it around in a covered saute pan for a few minutes.
3. If you plan to eat a frozen one, take it out the night before and place in the fridge to defrost.

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If you would like some information on our private nutritional coaching, shoot us an email at [email protected]! We do one on one coaching to assist people in need of better athletic performance, better sleep, more energy, healthy aging and weight loss.

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Ingredients are to make 4 SERVINGS:
Easily double or triple the ingredients to make more!

Polenta
1 cup Polenta
4 cups (1L) water
1 tbsp mixed herbs (we used rosemary & oregano)
1/2 tsp himalayan salt
1 tsp coconut oil for the tray

Turkey
600g ground turkey
4 cloves of garlic
1 tbsp dijon mustard
1/4 tsp himalayan salt
1/4 tsp cracked black pepper

Broccoli
1 head of broccoli (approx 500g)
1 tbsp coconut oil
1 tbsp coconut aminos (or bragg's liquid aminos)

BBQ Sauce
1/4 cup apple cider vinegar
1/4 cup tomato paste
2 tbls mustard
1 tsp garlic powder
1/2 tsp chili flakes
1/4 tsp of ground clove
3 tbls water
1/4 tsp himalayan salt
1/4 tsp cracked black pepper
1 tbls MCT oil (or olive oil)

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—MACROS—

......because we literally could not make this ANY easier for you. WE WANT YOU TO SUCCEED! Check out the MULTIPLE VARIATIONS of macros!

Per serving if you divide into 4 meals:

Calories: 443
Protein: 34
Carbohydrates: 34
Fat: 19
Fiber: 4.5

Want to lower the carbs? Use HALF of the polenta and the macros would be per serving:

Calories: 388
Protein: 34
Carbohydrates: 20
Fat: 19
Fiber: 4

SUPER LOW CARB, these are the macros with NO POLENTA:

Calories: 333
Protein: 34
Carbohydrates: 6
Fat: 19
Fiber: 3

WANT TO MAKE JUST THE POLENTA CHIPS? Here are the macros for THE ENTIRE TRAY OF JUST THE POLENTA CHIPS:

Calories: 497
Protein: 12
Carbohydrates: 110
Fat: 1
Fiber: 6

WANT TO MAKE JUST THE SAUCE TO USE IN ANOTHER RECIPE? Here are the macros for THE ENTIRE RECIPE OF BBQ SAUCE:

Calories: 146
Protein: 1
Carbohydrates: 4
Fat: 14
Fiber: 0

*calculated by MyFitnessPal*

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Customize & buy the Tasty Cookbook here: http://bzfd.it/2fpfeu5

Here is what you'll need!

SLOW-COOKER BBQ RIBS
Servings: 6-8

INGREDIENTS
2 (1½ - 2 pounds each) racks pork ribs
1 tablespoon salt
1 tablespoon pepper
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon oregano
1 bottle (of your favorite) BBQ sauce

PREPARATION
Lay out the ribs on a large baking tray.
Season evenly with salt, pepper, garlic powder, paprika, and oregano. Rub in on all sides.
Pour half the BBQ sauce over the ribs and brush to evenly coat all sides.
Transfer the ribs to a large slow cooker. 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.
Cover and cook on low for 7 - 8 hours, or high for 4 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender, but you do not want it to be so tender it falls off the bone. If they seem a little tough, allow to cook an additional 30 minutes, as needed.
Remove the ribs and transfer to wire rack set over a foil-lined baking sheet.
Paint the ribs with additional BBQ sauce, ensuring they are well-coated on both sides.
Broil HIGH for 5-8 minutes to caramelize the sauce, making it slightly charred and bubbly.
Remove and carefully cut between the bones to separate into individual ribs.
Serve with additional BBQ sauce, as needed.
Enjoy!


BUFFALO CHICKEN SLIDERS
Servings: 12 sliders

INGREDIENTS
1 pack (12) dinner rolls
1½ - 2 cups mozzarella cheese, shredded
1 rotisserie chicken (about 3 cups worth), shredded
¾ cup hot sauce
½ cup ranch dressing
2 tablespoons butter, melted

PREPARATION
Carefully slice the pack of dinner rolls in half, being sure to keep the rolls connected as a single units as they are split into tops and bottoms.
Remove the top and place the bottom section in a 9x12 baking dish.
Sprinkle the bottom with about 1 cup of the shredded mozzarella cheese (make sure it is evenly coated as this will act as a barrier between the sauce and the bread, preventing the rolls from getting soggy).
Top the cheese with the shredded rotisserie chicken. Drizzle the hot sauce and ranch dressing evenly over the chicken and spread out evenly with a spoon. Top with remaining mozzarella cheese.
Place the top half of the rolls on top and brush evenly with melted butter.
Bake in a preheated oven for 20-25 minutes, until the cheese is melty and the rolls have heated through.
Remove from oven, cool slightly before transferring to a cutting board. Using a large knife, follow the lines of the rolls, cutting them into 12 individual sliders.
Enjoy!


CHEESEBURGER PRETZEL BOMBS
Serves: 14 bombs

INGREDIENTS
1 pound pizza dough, left out at room temperature for 15-20 minutes
7 slices American cheese, cut in half
14 frozen party-size mini meatballs, thawed
¼ cup baking soda
5 cups water
1 egg, beaten
Coarse sea salt

PREPARATION
Preheat oven to 425˚F/220˚C.
Cut the dough into 14 evenly sized pieces.
Working one at a time, stretch out a piece of dough into a long strip, about 8 inches long.
Place a piece of American cheese at the top, followed by a meatball, and roll up the cheese and meatball in the dough. Rotate halfway through rolling to ensure you are completely encasing the cheese and meat into the dough. Pull tight and use any remaining slack to cover any possible gaps/holes. Press the dough into itself to seal and place on a parchment-lined baking sheet. Repeat with remaining dough, cheese, and meatballs.
In a medium saucepan over high heat, bring the 5 cups of water to a boil. Once boiling, add the baking soda and stir to dissolve. Return the pot to a boil, then, in batches (about 3-5 at a time), add the rolled dough balls into the pot and allow to boil for 20-30 seconds, stirring gently. Remove and place back on a parchment-lined baking sheet. Repeat with remaining dough balls.
Brush each boiled ball with beaten egg and then sprinkle each with coarse sea salt.
Bake in preheated oven for 15-20 minutes, until the outsides have browned n

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