We have been anxiously waiting for White Cheesecake M&M’s ($3) to hit Walmart shelves near us, and now that we’ve tried them firsthand, we can say this flavor is 100 percent worth the hype. The special-edition M&M’s, out for Valentine’s Day, combine white chocolate with cheesecake and graham cracker flavors and are coated in white, pink, and blush candy coating. While we couldn’t quite distinguish the graham cracker flavor, this candy did remind us exactly of cheesecake and not in an artificial way either.
One taster likened the M&M’s to cream cheese frosting. Another raved about the distinct white chocolate flavor cut with a tart, cream-cheesy finish. We loved the size, too. They’re massive compared to a standard M&M, so there’s a more creamy filling encased in that beloved crunchy shell. The only problem with these M&M’s? They are simply too delicious. You may find yourself snacking through the bag in one sitting.
If you love Oreos (and really, who doesn’t?), you need to hop on a plane to a McDonald’s in Hong Kong immediately. For a limited time, the fast-food chain is introducing sweet new products to the McCafé menu, made with your favorite chocolate snack, Oreos.
The McCafé x Oreo menu features treats like an Oreo Tiramisu and Chocolate Cheese Tart, but if you’re more of a coffee-lover, you’re about to get really excited. The chocolate-filled menu has two tasty drinks themed like the iconic cookie. The Oreo Tiramisu Latte is served hot with plenty of whipped cream and a sprinkle of Oreo crumbles. The Oreoccino comes in both hot and iced varieties and is topped with a pile of Oreo cookie crumbs.
Foodies in Hong Kong have been posting about the treats on Instagram using the hashtag #ANewWaytoTwist, perhaps referring to the way some people twist off the tops of the chocolate cookies.
Read on to see the photos of these amazing treats and pray that they arrive in the United States soon.
Starbucks’s new Valentine’s Day collection is proof that coffee is the only lover you need in your life. Heart-covered mugs, metallic gold tumblers, and cozy cocoa sets fill the collection of 15-plus limited-edition accessories any Starbucks fanatic will obsess over. Whether you want to treat your caffeine-loving self, your BFF, or your SO on Valentine’s Day, you’re sure to find at least one item that fills your heart with happiness. Read ahead to see each mug, pin, and coffee set in the collection, and try to pick your favorites – it’s nearly impossible.
If you’ve ever wondered how chefs make oatmeal, take a tip from Giada De Laurentiis and serve it savory. Giada tops her steel-cut oats with a drizzle of olive oil and sprinkle of salt. She told me in an interview, it’s “one of my favorite things to have for breakfast.” Intrigued, I tried it myself, and there’s no going back. I like to crank lots of freshly ground pepper on the top and sometimes throw in a few toasted almond slivers and dried cherries to keep the texture interesting.
The most infamous dish from Gordon Ramsay‘s Hell’s Kitchen has to be the beef Wellington, a traditional British dish consisting of a seared filet mignon smothered in a whole-grain mustard and wrapped in layers of salty prosciutto, an herbed crepe, duxelles (mushrooms that have been pulverized into a paste), and puff pastry. The whole package is then baked until the crust crisps up and the meat reaches medium-rare perfection.
Season after season, it never gets old watching chefs f-up beef Wellingtons and receive a severe verbal spanking from chef Ramsay. Viewers and show contestants alike know the most feared question to come out of Ramsay’s mouth is, “Who cooked those Wellingtons?” While Gordon plays a tough guy on screen, behind the scenes he’s every bit the funny jokester.
I know this because before coming to POPSUGAR, I spent a few years and few seasons working on Ramsay’s shows Master Chef and Hell’s Kitchen. Two weeks into the job, I found myself tasked with learning how to make beef Wellington. Thankfully I had a fantastic teacher, one of Gordon’s behind-the-scenes sous-chefs, who walked me through the process step-by-step and in great detail. Think you’re up for the challenge? Take a look at the recipe below.
Are you more of a visual person? Watch Gordon Ramsay make a beef Wellington on camera before attempting the recipe to see more visual cues.
Duxelles is something every good cook should have in their arsenal of tricks. It can be used in place of liver mousse for a vegetarian spread. In addition, try topping it over any rich meat, and you’ll be surprised by the intense flavor it brings.
For mushroom duxelles:
1 pound cremini mushrooms, coarsely chopped
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
For herb crepe:
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chives, minced
1/2 cup whole milk
1/4 cup water
4 tablespoons butter, melted, plus more if needed for pans
For beef Wellington:
2 pounds filet mignon
Salt and black pepper, to taste
2 tablespoons olive oil
1/4 cup whole-grain Dijon mustard
1/2 pound prosciutto di Parma
1 sheet puff pastry, thawed
1 egg yolk
1 tablespoon whole milk
To make mushroom duxelles: Add mushrooms to a food processor and process until completely smooth. The consistency is similar to wet hummus.
- In a pan over medium heat, add mushroom paste, olive oil, salt, and pepper. Spread the mixture evenly over the surface and cook on a medium-low heat until the moisture in the paste has reduced and the mixture has the consistency of a spreadable pâté. Remove from heat and let cool.
To make herb crepes: In a large bowl, whisk together flour, eggs, sugar, salt, and chives. Whisk in milk, water, and 1 tablespoon of melted butter, until smooth and emulsified.
- Heat a crepe pan or large skillet over medium heat. Add remaining 3 tablespoons of butter. Add 1/4 cup of the batter. Rotate pan in a circular motion over the heat to completely cover the surface with the batter. The edges of the crepe will begin to curl slightly as the crepe cooks. Cook for approximately 45 to 60 seconds, then flip crepe to cook the other side. Each side should be a pale golden brown. Remove from heat. Add more butter if needed to the pan and repeat process with the remaining batter. Set crepes aside.
- Preheat the oven to 400º F.
To make steaks: Pat filet mignon dry with paper towels and season generously with salt and black pepper. Heat a skillet over medium-high heat and add olive oil. When the oil begins to smoke, add the filet mignon and brown from 1 to 2 minutes on all sides. You want to create a nice sear on the outside of the steak but leave the inside raw. Remove from heat and place on a cutting board to cool.
- Cover cooled filet with Dijon mustard.
To roll the beef Wellingtons: On a cutting board, lay out a long piece of plastic wrap. In the middle of the wrap, lay out a crepe. Spread mushroom duxelles over the crepe. Lay out the prosciutto on top of the duxelles. Place filet in the center of the crepe and gently wrap the crepe around the filet. Trim off any excess and use the plastic wrap to tightly wrap the steak.
- Lay out a clean, long piece of plastic wrap. Gently roll out puff pastry until it is a 1/4-inch thin. Place the wrapped steak on one end of the puff pastry and wrap. Pinch the ends closed and trim off any excess puff pastry. Use the plastic wrap to tightly seal the puff pastry. Pop it in the fridge for about 5 minutes to let it firm up again.
- In a bowl, mix together egg yolk and milk.
- Place a sheet of parchment paper or aluminum foil on a baking sheet. Remove Wellington from fridge, remove the plastic wrap, and lay the Wellington seam-side down on the baking sheet. Baste the top of the puff pastry with the egg wash and bake for approximately 25 to 30 minutes or until the internal temperature of the steak reaches 125º F, or to whatever temperature you prefer your steak.
- Remove from the oven and let rest for at least 10 minutes before slicing into medallions. Serve warm.
- Main Dishes, Game
- 3 servings
You may love Oreos, whether dunked in milk, crumbled over ice cream, or crumbled into pie crust. Despite the vast ways you’ve learned to enjoy the cream-filled sandwich cookie, have you ever stopped to think about its rich history? These fun facts will allow you to see the cookies in a whole new light.
- The origin of the name “Oreo” is unknown. Although, one Oreo exec says the name mimics the two O-shaped cookies that make the sandwich. Others claim the “re” comes from the “cream.”
- Oreos are a total ripoff of Hydrox, the original cream-filled chocolate cookie, which came out in 1908. Oreos weren’t released until 1912.
- Double-Stuf are actually 1.86 times more stuffed than regular Oreos. Do you feel slightly cheated?
- To date, Oreo has over 42 million Facebooks followers. In comparison, The New York Times has 13 million.
- Oreo’s first crazy flavor was Birthday Cake, released in 2012 for its centennial celebration. Since then, the company releases new flavors quarterly, but our favorites will always be cotton candy and marshmallow crispy.
Chrissy Teigen knows her sh*t. She came out with her first cookbook, Cravings, in April, but she’s been sharing her recipes on her blog, So Delushious, and Instagram for a long time, and not only with laugh-out-loud sassy descriptions but also with expert-level tips. Keep reading to find 20 cooking tips from her Instagram that we can all apply in the kitchen, from perfecting crispy roasted potatoes to making carbonara pasta even better.
Ever wonder what it’s like to work at Starbucks? If so, you’re in luck because a former Starbucks employee held a tell-all Ask Me Anything on Reddit and spilled all of the juicy details. Read on to find out the answers to all of your Starbucks queries.
There’s a good reason the drinks are expensive, but not for the food.
No one cares if you want to sit there all day.
Here’s what to order for maximum caffeine for your buck.
Fun customers will make an employee’s day. This employee’s favorite customer was . . .
There’s a reason they won’t make you a Trenta-size Frappuccino even if there’s extra liquid in the blender.
The drinks that you can get in a Trenta cup are . . .
Employees don’t care if you only come in to use the bathroom.
You can get a Birthday Cake Frappuccino whenever you want.
Starting on Jan. 26, McDonald’s is giving away 10,000 bottles of its famous Big Mac Special Sauce, giving you official permission to drench anything and everything in it. The news of this giveaway comes shortly after McDonald’s announced it would add two additional sizes of the Big Mac for a limited time, giving people options for a smaller burger and an even bigger one. The new Mac Jr. and Grand Mac burgers have a single patty with Big Mac toppings and a bigger Big Mac with 61 percent more beef, respectively. If you’re more interested in getting your hands on the bottled sauce instead of the new Big Macs, there’s just one catch – only select locations are giving away bottles. McDonald’s even created an iMessage app called McDonald’s Big Mac Special Sauce Finder that highlights your nearest restaurant.
As if the idea of stocking your fridge with the popular condiment isn’t exciting enough, Bostonians have a reason to truly freak out. A McDonald’s in Boston is creating an ATM that dispenses Big Macs for free on Jan. 31.
If you’re not one of the lucky ones to cash out a Big Mac from an ATM or snag a bottle of the free sauce, you can make your own Big Mac Sauce at home and dip endless homemade McDonald’s fries in it.
If you purchase avocados, you probably know the proper technique for checking for ripeness. Give the flesh a soft squeeze, and it should yield to moderate pressure. However, sometimes a soft avocado is actually bruised. Since there’s nothing more disappointing than slicing into a browned avocado, I’ve got another way of testing for ripeness. Flick the small brown stem off the top of the avocado. If it comes off easily and you can see green underneath it, the avocado is ripe! If the stem doesn’t come off or if you see brown, the avocado is not ripe.