For every Fruity Pebbles-lover out there, this dessert has your name written all over it! Inspired by the Cereal Killer Pie from the Pie Hole in Los Angeles, we've taken one crazy treat and made it even better by taking the oven out of the equation. This is a decadent, delicious, and easy pie you can whip up in no time. Trust us, one bite and you'll be in cereal heaven. Fruity Pebbles No-Bake Cheesecake From Nicole Iizuka, POPSUGAR Food Ingredients 4 cups Fruity Pebbles cereal, plus more for garnish 1/3 cup melted butter 1/4 teaspoon salt 16 ounces cream cheese, softened 1 teaspoon vanilla extract 1 cup powdered sugar 1/2 cup sour cream 3/4 cup heavy whipping cream Directions Place cereal into a food processor and process until it's a fine crumb. Measure 2 1/2 cups of the cereal into a large bowl and set the rest aside. Add melted butter and salt to the cereal and mix until incorporated. Pour crust into a pie pan and mold to the form, bringing the cereal up the sides of the pan. Cover and freeze for 15 minutes, or until firm. In a large bowl, mix together cream cheese, vanilla extract, powdered sugar, sour cream, heavy whipping cream, and the remaining cereal until combined and smooth. Pour the filling into the pie crust and smooth the top. Cover and return to the refrigerator for another hour until set. Remove from the refrigerator and cover the top with even more cereal for garnish. Serve immediately. Information Category Desserts, Cheesecake Yield 8 to 10 servings Cook Time 2 Hours Average ( votes): Print recipe
700,000 Rohingya have been burned out of their villages since last summer. Human Rights Watch condemns the government for erasing evidence. The United Nations has accused Myanmar of ethnic cleansing.
Syrian Civil Defense members search the rubble for survivors. More than 400 people, including dozens of children, have been killed since Sunday, according to the Syrian Observatory for Human Rights. The International Committee of the Red Cross is calling for immediate access to civilians in the rebel-held besieged areas.
Assad forces pound Syria's Eastern Ghouta. Over 200 civilians have been killed in the last 2 days and 57 are children according to Syrian Observatory for Human Rights. The UN has repeatedly called for a ceasefire according to AFP.
When it comes to ridiculously amazing fast-food hybrids, Taco Bell is a top contender. Let's take its Crunchwrap Supreme, for example. It's a genius concept to grill a taco-burrito hybrid until it's crispy on the outside. But you don't have to leave the comfort of your home to get a Crunchwrap fix now that we can show you how to grill the wrap in your own kitchen. Taco Bell Crunchwrap Supreme From Life in the Lofthouse Ingredients 1 pound ground beef 1 packet taco seasoning mix 3/4 cup water 1 can nacho cheese 8 burrito-size flour tortillas 6 tostada shells 1 cup sour cream 2 cups lettuce, shredded 1 cup tomato, diced 1 cup Mexican cheese blend Cooking spray Directions In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease and stir in the taco seasoning mix and water. Cook according to the package directions. Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them. Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell and top with lettuce, tomato, and shredded Mexican cheese. To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered. Spray a large nonstick skillet with cooking spray and heat to a medium heat. Place the crunchwrap seam-side down and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunchwrap over and cook the other side until it is golden brown. Serve immediately. Information Category Main Dishes Cuisine Mexican Yield 6 servings Cook Time 30 minutes Average ( votes): Print recipe
While Magnolia Bakery is known for its Sex and the City-approved cupcakes , it's the bakery's creamy banana pudding that's really its showstopper. If you haven't tried it, trust us - this is going to easily become your new favorite dessert. Magnolia Bakery's Banana Pudding From The Complete Magnolia Bakery Cookbook by Jennifer Appel and Allysa Torey Ingredients 1 1/2 cups water 2/3 cup instant vanilla pudding mix 1 (14-ounce) can sweetened condensed milk 3 cups heavy cream 1 (12-ounce) box vanilla wafers 4 bananas, sliced Directions Mix together the water, pudding mix, and sweetened condensed milk until smooth. Refrigerate for at least 4 hours, or overnight until it sets up. Whip heavy cream until soft peaks form. Working in thirds, fold the whipped cream into the pudding mixture until well incorporated. In a trifle bowl, layer vanilla wafers, sliced bananas, and pudding mixture; continue until you've used up all the pudding mixture. Refrigerate for at least another 30 minutes before serving. Information Category Desserts, Puddings/Mousse Yield 12 servings Average ( votes): Print recipe
Throw out what you know about baking. This Oreo mug cake is so simple, you don't need to be an expert baker to make this rich and chocolaty dessert. Plus, this recipe only requires five ingredients - four if you want to skip the extra calories in the whipped cream. Quick, easy, and sure to satisfy your sweet tooth - that's what making mug cakes is all about, right? Related Oreo Popcorn!? Yep, We Went There These Oreo Churros Are Too Good to Be True This Giant DIY Oreo Chocolate Bar Is the Stuff Dreams Are Made Of Oreo Mug Cake From Brandi Milloy, POPSUGAR Food Ingredients 2 tablespoons white chocolate chips 1/2 cup milk 10 Double Stuf Oreos 1/2 teaspoon baking powder Whipped cream Directions Add white chocolate chips and milk into a mug and microwave for 30 seconds to melt chocolate slightly. Whisk until smooth. Crush Oreos in a food processor or place in a ziplock bag and roll over with a rolling pin. Reserve 1 tablespoon of crushed Oreos for garnish. Mix the rest of the Oreos with milk and white chocolate mixture. Add in baking power and mix until smooth. Microwave on high for 2 1/2 to 3 minutes. Remove from the microwave and garnish with whipped cream and remaining crushed Oreos. Information Category Desserts, Cake Yield 1 serving Cook Time 5 minutes Average ( votes): Print recipe
Before video game consoles and mobile games, there was good, old-fashioned pick-up sticks. You'd grab a handful of brightly colored wooden sticks, let them fall in a pile and carefully remove them without disturbing the others. We just took this classic game to the next level by making our pick-up sticks out of bread sticks! This recipe is your excuse to play with your food. You're welcome! For more fun snacks, try our pretzel fairy wands and our Jell-O marshmallow roll-ups . Edible Pick-Up Sticks From Kevin Smith, POPSUGAR Food Ingredients 1 packet yeast 3/4 cup warm water 1 teaspoon sugar 2 cups flour 3 tablespoons olive oil 1 1/2 teaspoon salt Red, orange, yellow, green, and blue food coloring Directions In a large bowl, combine yeast, water, and sugar. Add flour, olive oil, and salt and mix together. Once combined, knead the dough for about 5 minutes. Form the dough into a ball and place in a greased bowl. Cover with plastic wrap and allow to rise for 1 hour. Preheat oven to 400°F. Once the dough has risen, punch it down and divide it into 5 portions. Add food coloring to each one and knead until the color is mixed through. Roll out each dough ball into a rectangle. Cut into thin strips and twist it like a long screw. Place on a sheet tray about an inch apart and bake for 5-8 minutes. Allow to cool completely before playing (and eating). Information Yield 20 breadsticks Cook Time 1.5 hours Average ( votes): Print recipe
Do you love chicken alfredo as much as we do, but are sometimes worried about all of the cream and fat that goes into that luxurious sauce? Well, what if we told you that it's possible to have your cake and eat it too with a delicious and healthier version of a creamy chicken fettuccine alfredo with a secret ingredient that won't make you feel guilty? Good, right? And this dish is twice as enticing because it features surprise ingredients and a surprise guest - Donal Skehan is here to help us cook this amazing recipe! One-Pot Guilt-Free Chicken Alfredo Adapted from Yogurt Fettuccine Alfredo Notes To make this dish even healthier, use whole wheat noodles. Ingredients 1 pound fettuccine noodles 1 small garlic clove, chopped 1 cup plain yogurt 1 tablespoon butter 1/2 teaspoon salt 1/4 teaspoon Italian seasoning 1/4 teaspoon red chili flakes 1/2 cup grated parmesan cheese Dash of pepper Dash of nutmeg 2 chicken breasts, grilled Parsley Directions Bring a stockpot of water to a boil and add the pasta and simmer according to the directions on the box. Chop the garlic and add it to the boiling water with the pasta. In a large mixing bowl, add the yogurt, salt, Italian seasoning, and red chili flakes. Give the mixture a stir. Once the noodles are cooked through, turn off the heat, strain, and return the noodles to the hot pot. Add the butter and toss so the pasta is coated. Carefully add the pasta to the yogurt mixture and stir until the sauce is evenly distributed. Sprinkle with the parmesan cheese and give it another toss. Serve with half a chicken breast on top, a sprinkle of parsley, extra cheese, salt and pepper to taste, and a tiny pinch of nutmeg. Information Category Pasta, Main Dishes Cuisine Italian Yield 4 Servings Cook Time 20 Minutes Average ( votes): Print recipe
A day after former Michigan State University sports doctor Larry Nassar was sentenced to 40 to 175 years in prison for molesting gymnasts and other athletes, some of his victims appeared on network morning shows Thursday, showing little sympathy for his fate.
The government shutdown officially ended on its third day after overcoming a major hurdle in the Senate. GOP Senate Majority Leader Mitch McConnell and Democratic Senate Minority Leader Chuck Schumer agreed on a compromise. Schumer pledged his support for the spending bill in exchange for McConnell's promise that they would work on legislation to prevent young undocumented immigrants from being deported. The stopgap spending bill is a short-term solution known as a continuing resolution, or C.R., but what is that?
Kirstjen Nielsen got into heated exchanges over the president’s comments about Haiti and African countries while testifying before the Senate Judiciary Committee.
Starbucks released its new Pumpkin Spice Latte , now made with real pumpkin. But if you don't want to shell out several bucks every day to get your Fall fix, we hacked the recipe to figure out how to make our own version. Pumpkin spice and vanilla syrups combine with steamed milk and coffee to create a PSL that rivals Starbucks's. Related Why Starbucks's Pumpkin Spice Latte Is Better Than Ever This Year Everywhere You Can (and Should) Get a Pumpkin Spice Latte This Fall Starbucks Pumpkin Spice Latte Inspired by Starbucks Ingredients 1 cup milk 1 tablespoon pumpkin spice syrup 1 teaspoon vanilla simple syrup 2 shots espresso or 1 cup coffee Whipped cream, to garnish Pumpkin spice (equal parts cinnamon, ginger, nutmeg, and ground clove), to garnish Directions Into a mason jar or microwave safe jar with a lid, add milk, pumpkin spice syrup, and vanilla syrup. Seal the jar and shake until the milk is frothy and has doubled in volume. Remove the lid and microwave for 1 to 2 minutes or until the milk is steamed. Pour the hot milk into either espresso or coffee and top with whipped cream and a pinch of pumpkin spice seasoning. Information Category Drinks, Coffee Yield 1 Serving Cook Time 10 Minutes Average ( votes): Print recipe
New York City is experiencing its greatest homelessness crisis since the Great Depression, mostly in shelters. Homelessness has also been on the rise in major west-coast cities like Los Angeles. Those dedicated to fighting homelessness hope the outpouring of compassion around Christmastime will stick around into 2018.
You read that right! This is a giant meatball stuffed with spaghetti! We've basically made it a reverse spaghetti and meatballs . . . and then supersized it. This dish is guaranteed to wow friends at your next dinner party. If your food-gasm Instagram posts haven't been on point lately, this will definitely help you step up your game. Oh yeah, this is just as delicious as it is trendy. Related This Cooking Hack Will Forever Change the Way You Make Spaghetti 25 Sauce-Saturated Spaghetti Recipes Make a GIANT Peanut Butter Cup Spaghetti-Stuffed Giant Meatball That's SO Jenn, Confessions of a Foodie Ingredients For the pasta : 4 ounces angel hair pasta 1/4 cup extra virgin olive oil 1 teaspoon crushed garlic 1 (28-ounce) can tomato sauce 1 (28-ounce) can crushed tomatoes with basil 6 basil leaves, chiffonade 1 teaspoon Kosher salt 1 pinch crushed red pepper 1 teaspoon dried oregano For the meatball : 3 pounds ground beef, 80 percent lean 1/2 yellow onion, small dice 1 tablespoon fresh parsley, chopped 1 teaspoon crushed garlic 2 eggs 1 tablespoon plain seltzer 1 teaspoon Kosher salt 1/2 cup Italian breadcrumbs 1/4 cup pecorino romano cheese 1 tablespoon Worcestershire sauce Parmesan, for garnish Directions Cook angel hair pasta until al dente. Strain and set aside. In a large sauce pot set over medium heat, sauté olive oil with crushed garlic for a minute, until fragrant. Add tomato sauce and crushed tomatoes. Bring mixture to a boil and add basil, salt, red pepper, and dried oregano. Stir everything together and reduce the heat to bring the sauce to a simmer. Let cook until slightly thickened and remove from heat. Mix approximately 1 to 1 1/2 cups of sauce with pasta, until coated. In a large bowl mix together ground beef, onion, parsley, garlic, eggs, seltzer water, salt, breadcrumbs, pecorino romano cheese, and Worcestershire sauce until incorporated. Remove about 1/3 of the meat and set aside. Put aluminum foil into the bottom of an oven-safe bowl and form 2/3 of the meat into a hollow meat bowl. Make sure to keep the sides thick enough to hold the pasta. Fill with pasta and then use the remaining meat to cover the open top of the meatball and carefully use the bowl to help mold the meat into a large ball. Use the extra foil to cover the top of the meatball, leaving an opening for a vent. Preheat the oven to 350°F. Bake the meatball for about an hour to an hour and 15 minutes, or until a meat thermometer reaches 160°F. Carefully remove the bowl from the oven and drain any excess liquid. Invert the meatball onto a large platter and cover with remaining sauce and parmesan cheese. Serve warm. Information Category Main Dishes Cuisine Italian Yield 4-8 servings Cook Time 1 hour 45 mins Average ( votes): Print recipe
Louisiana Sen. John Kennedy said that he has supported nearly every one of President Trump’s picks, but that he doesn’t support them blindly: “I ask questions that I expect them to be able to answer. In doing so, I’m just doing my job.”
In a highly controversial move that could reshape the internet, the Federal Communications Commission has officially repealed net neutrality regulations.
According to NASA, orbital debris, or “space junk,” is any object that’s no longer useful circling the earth. It can include spent rocket stages, retired satellites or fragments of debris from previous space missions. In an interview with NASA’s Office of Safety and Mission Assurance, Nick Johnson, former NASA chief scientist studying orbital debris, said, “It turns out that particles as small as 5 millimeters can be catastrophic to a spacecraft if it’s in the wrong location.
We have been obsessing over chef Dominique Ansel's latest creation, the Blossoming Hot Chocolate that has been making waves all over Instagram. But we're too impatient to wait until our next trip to Tokyo to try it ourselves, so we whipped up a homemade batch inspired by the great that's sure to become your new favorite party trick with friends all Winter long! Granted, we only went with plain vanilla; for all the fun flavor combinations, we might just have to book a plane ticket. Related Cookie Cups Inspired by Dominique Ansel's Cookie Shots You'll Be Completely Mesmerized by Chef Dominique Ansel's Blooming Hot Chocolate Beyond Cronuts: Pastry Chef Dominique Ansel's Other Feats and Treats Marshmallow Blooming Flower Hot Chocolate Inspired by Dominique Ansel - From Heather Platt, POPSUGAR FOOD Ingredients 1/4 cup plus 2/3 cup ice-cold water 1 cup granulated sugar 2/3 cup light corn syrup 1/4 teaspoon salt 2 packages unflavored gelatin 1/4 teaspoon vanilla extract 1/4 cup powdered sugar 1/4 cup cornstarch 10 small truffles 1 cup milk chocolate, melted Hot chocolate Special equipment : Flower cookie cutter Small cupcake silicone mold Directions In a small saucepan over medium heat, stir together 1/4 cup water, sugar, corn syrup, and salt. Cover and cook for 5 minutes, and then uncover and cook until the syrup reaches 240ºF. Remove from heat. In a stand-up mixer, add 2/3 cup water and 2 packets of gelatin. Turn the mixer on low and slowly add the syrup until incorporated. Then turn the mixer up to high and whip for 12-13 minutes or until the mixture is very thick and fluffy. Add in vanilla extract and keep mixing. Meanwhile, in a small bowl, combine powdered sugar and cornstarch. Cover sheet tray with parchment paper, grease with butter, and sprinkle with half of the powdered mixture. Pour the marshmallow mixture into the sheet pan and use a spatula to spread it out evenly. Dust the top generously with the remaining powdered mixture and let marshmallows firm at least 6 hours or overnight. Melt chocolate and pour into silicone cupcake molds. Pour out excess to leave a thin layer of chocolate in the mold. Place molds into the refrigerator to set and then pop the chocolate cups out of the mold. Use a flower cookie cutter dusted with cornstarch to cut flowers out of the marshmallow. Lay on a cornstarch-dusted cutting board. Place a truffle in the middle and wrap up the petals into a tulip shape. Dip the base of the marshmallow into a little melted chocolate and then place inside the chocolate cup. Let set completely. Place flower into hot chocolate and watch bloom as the chocolate wrapper melts. Information Category Drinks, Hot Drinks Yield 10 servings Cook Time 7 hours Average ( votes): Print recipe
Cookie dough is having a moment after a new cafe serving a safe-to-eat version popped up in NYC called Do . But if you can't make it to the Big Apple and need to get your hands on edible cookie dough now , we've got you covered! To make it even sweeter, we jammed our cookie dough full of Oreo cookies. With a recipe this easy, there's no excuse not to eat this right now! Related Watch Out! You're Going to Want to Make This Edible Cookie Dough Every Day Edible Reese's Peanut Butter Cup Cookie Dough! Edible Oreo Cookie Dough Celeste Wilson, POPSUGAR Food Notes Recipe note: To make this recipe safe to eat, either purchase heat-treated flour or microwave the flour until the internal temperature reaches 160°F. Ingredients 1 cup butter, room temperature 1 cup powdered sugar 1/2 tablespoon vanilla extract 1/2 cup milk 1/2 teaspoon salt 2 1/2 cups heat-treated flour 16 chocolate cookie sandwiches, divided 1/2 cup white chocolate chips Directions Cream together room-temperature butter, sugar, and vanilla extract until well combined. Add in milk, salt, and flour (half a cup at a time until smooth). Put 10 Oreos into a zipper-sealed plastic bag, crush the Oreos, and set aside. Quarter the remaining 6 Oreos, and set aside. Gently fold crushed Oreos, quartered Oreos, and white chocolate chips into the cookie dough until well incorporated. Enjoy immediately! Information Category Desserts, Dough/Crusts Yield 6 servings Cook Time 5 minutes Average ( votes): Print recipe
DHAKA, Bangladesh (AP) — Pope Francis asked for forgiveness Friday from refugees in Bangladesh for all the hurt and persecution they have endured, demanded their rights be recognized and pronounced the word he had so assiduously avoided only days earlier in Myanmar: "Rohingya."
The president, who’s seldom away from social media for long, took to Twitter Monday morning to attack the news media and praise himself. Polls suggest Trump’s view of his popularity is a bit off.
The holiday shopping season is officially in full swing. While consumers are on the prowl for good deals via their smartphones and computers, scammers are also on the prowl — to steal personal information. One tactic is impersonating companies through social media.
It's a little tricky to not get burnt out on all the pumpkin spice lattes, pies, and cookies; thankfully we have an easy, no-bake dessert that is a totally different take on our favorite Fall flavor. Better yet, these are easy to prepare in advance, so it leaves more time to enjoy yourself at family gatherings or dinner parties. No-Bake Pumpkin Cheesecake Adapted from Kraft Ingredients For the crumble : 9-10 graham crackers 4 tablespoons butter, melted 2 tablespoons sugar 2 tablespoons brown sugar For the filling : 8 ounces cream cheese, softened 1 can pumpkin 1/2 cup sugar 1 teaspoon pumpkin pie spice 1 teaspoon nutmeg 1 8-ounce tub cool whip whipped topping, thawed For the garnish : 1 cup whipped topping Pinch nutmeg Directions Place graham crackers in a food processor and pulse into fine crumbs. Add melted butter, sugar, and brown sugar, and continue pulsing until combined. Divide crumble evenly between 8 cups and set aside. In a large mixing bowl, use a hand mixer to beat together cream cheese, pumpkin, sugar, pumpkin pie spice, and nutmeg. Gently fold in 2 1/2 cups of whipped topping and place mixture into a piping bag fitted with a star tip. Pipe pumpkin mixture into the cups and refrigerate for at least 3 hours or until the mixture is firm. Garnish with remaining whipped topping and another sprinkle of nutmeg. Information Category Desserts, Cheesecake Yield 6 Servings Cook Time 3 hours Average ( votes): Print recipe