💗5 ingredient creamy cheesecake, with keto and vegan options included, no soy or cashews required... the recipe is linked in my instagram story, or it’s also up on the blog @chocolatecoveredkatie
4 hours ago
My days have lately been devoted to two things: gluten free croissants and my phd thesis. both of which involve excel tables and working out ratios and percentages... although the croissant experiments yield infinitely more delicious results. 😂
now, the gf croissant recipe might not be ready *just yet* (soon though, hopefully!! 🤞🥐) – but in the mean time, there's this amazing gluten free lemon drizzle cake to enjoy. it's moist and buttery and lemony, chock full of lemon zest goodness, and drenched with a tangy lemon icing. 💛 plus, it's super easy to make, perfect for a mid-week treat. the recipe is linked in my bio!!
7 hours ago
Although the world is full of suffering, it is full also of the overcoming of it.
اگر بخواين يه درصد بدين از اينكه چقدر روياهاتونو زندگي مي كنيد اون عدد چنده؟
خيلي جالبه كه يهو اومد تو ذهنم و وقتي منصفانه به عدد خودم فكر كردم تازه فهميدم كه چقدر وقت هدر دادم حتي همين امروزم رو. عدد خودم؟ با ارفاق شايد بيست درصد!!!!!!
عدد شما چنده؟
Are you bready for it? 😜🍌🌈 — the best banana bread recipe from @delish
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg plus 1 egg yolk
1/4 cup sour cream
1 tsp. pure vanilla extract
3 ripe bananas, mashed
1/2 cups chocolate chips
1. preheat oven to 350º. grease loaf pan(s) with cooking spray
2. in a large bowl, whisk together flour, baking soda, and salt
3. in another large bowl, mix together melted butter, sugar, egg and egg yolk, sour cream, and vanilla. add mashed bananas and stir until combined. gradually add dry ingredients to wet ingredients until just combined
4. fold in chocolate chips and sprinkles and transfer to prepared loaf pan
5. bake until a toothpick comes out clean, about 1 hour. let cool 10 minutes in pan
3 hours ago
The layers 😍 an balance of flavours that burst with every bite
So much amazing food!🤩 yesterday was my bday and i filled up on alllll the goodies:) went out to dinner at @ghengisgrill for the first time and had the most amazing stir fry! then for my bday, we got a free dessert and i got a sampler plate of a dense pb chocolate cake, and a lemon and berry cake. the lemon and berry was absolutely to die for and i cannot wait to go back and get a whole piece of it. lastly, after the cake, we went home and finished the night off with my favorite dessert: fresh rhubarb crisp😋excited to be 20 and to spend another year cooking and baking my way thru life☺️
Na semana dos pais, una a qualidade de o passo pizzajazz a um presente especial: a cada r$80 em seu pedido, ganhe uma paulaner naturtrüb.
esta é uma cerveja de trigo totalmente natural, de fermentação alta, fabricada com levedura cultivada na própria paulaner. as cervejas de trigo da paulaner têm um sabor mais acentuado que a maioria das outras cervejas deste tipo.
acesse nosso cardápio (nos destaques e no link da bio) e peça que a gente leva pra você.
entregamos de terça a sexta, das 18h às 23h, e aos sábados e domingos, das 11h às 23h. nossos telefones para pedidos são: (31) 3552-3716 / (31) 3552-5089 / (31) 99417-0085 - este é wapp.
entregas também em mariana, de terça a sexta (não entregamos em mariana aos sábados e domingos):
➡o primeiro é para pedidos feitos até as 18h40, com entregas na cidade a partir das 19h30.
➡o segundo é para pedidos feitos até as 21h10, com entregas na cidade a partir das 22h.
estamos com atenção redobrada aos processos de higienização, para que nossa equipe e vocês, de casa, possam receber nossos pratos e pizzas em perfeita segurança.
in 3 minutes
Deliciosa tarta crudivegana de "snickers". en su interior está su secreto.
We should never forget the classics. it’s peach season — make some melba!
this is pretty easy. it’s really more of a technique than a recipe. (start a few hours before you want to eat it because everything has to chill)
make the raspberry sauce by cooking 3 cups of raspberries (fresh or frozen) with about 1/3 cup of sugar. add 1 tlb of fresh lemon juice, and a little water — like a tablespoon. cook over medium heat until the berries break down. only a couple of minutes. remove from heat, let cool and then push though a strainer to get rid of the seeds. refrigerate until ready to serve.
halve the peaches and remove the pit. (i made 3 peaches)
in a large p*t heat equal parts sugar and water. i made 3 peaches and used about 2 cups of each. you can add a split vanilla bean but those are pricey so you can skip it. i imagine you can sub in a little vanilla extract but i haven’t tried that. also add the juice of a lemon. place the peaches in the p*t cut side up. cook them for about 6-8 minutes until they are tender but not mushy. while they are cooking baste with the syrup. when they are done remove to bowl and refrigerate for a few hours until they are chilled.
when you are ready for dessert, peel the peaches (skin will come off easily). place a scoop of vanilla ice cream in each bowl. top with half a peach and the raspberry sauce. enjoy.
Double posting today because it is my beautiful friend michelle’s (@myeatinghabit ) birthday! i hope you are having such a good day and enjoying all of the amazing creations that were made on your behalf! 💕
michelle makes some amazing royal icing cookies so i just had to recreate a couple of my favs in cupcake form! which one is your favorite? 🤔
huge shoutout to @sweetindulgences8 for organizing yet another wonderful birthday collab for one of our closest friends! check out #michellesbirthdaycollab to see what everybody created! ✨
dalam misi memanfaatkan potensi produk lokal, kami bekerjasama dengan umkm tepung mekarsari yang beralamat di dusun gegunung, sendangsari, pengasih, kulon progo. bapak kemin selaku pemilik mekarsari telah memproduksi berbagai tepung umbi-umbian yang beliau dapat dari hasil petani lokal sekitar. hal ini sangat mendukung usaha kami dalam memproduksi berbagai produk bebas gluten. kami juga tidak perlu jauh-jauh untuk mendapatkannya.
Dizem lá ser impossível fazer quindim com coco industrializado, isto não é bem verdade. use coco úmido e ficará muito bom. e não coloque leite de coco, pois fica parecendo omelete, acho horrível. quindim bom tem aquela camada amarelada e transparente.
it’s no secret how much i love my kuehs. i could literally live on them for breakfast, lunch and dinner! it’s always a priority with each trip back to #singapore to satisfy my kueh cravings…ang ku kueh, soon kueh, kueh salat (aka seri muka), ondeh ondeh….the list goes on. the beauty in being able to make them yourself, is you can control the sugar content in them.
so some key elements when making kueh dadar:
1. learn to know what consistency the batter should be - every brand and batch of coconut cream/milk is a little different and will respond differently. gradually add the liquid in until you get the right creamy consistency. i would start with the amount of coconut milk or cream then slowly add in the coconut water or water if you can’t get your hands on the former.
2. stir with a wooden spoon or sputula. avoid using a whisk as you don’t want the batter aerated.
3. a more liquid batter will give you a softer crepe whilst lovely may be a tad difficult to handle when wrapping.
4. we used frozen pandan leaves yesterday, note it’s always a lot better to get fresh so i added a tiny bit of pandan essence to it give it a boost of colour. add sparingly.
5. don’t rush the cooking of the crepes. keep it on low heat to cook it through and cook only on one side. blonde with a touch of colour is what you’re looking for. this will make it pliable and easy to wrap.
6. avoid crispy lacy bits on the edges as this will puncture holes in the crepe while wrapping and pour in a thin even layer.
7. for your filling, cook the coconut-gula melaka mixture until it’s nicely caramelised and has good colour. don’t take them too far, it should be dry but still moist and separates easily. if you are using dried coconut, i prefer using shredded vs desiccated, much nicer texture.
step 1: mix your batter.
step 2: make your filling.
step 3: make your crepes.
step 4: wrap.
I wanted to share this specifically because i post a lot of whole food plant based meals on here-- that's just how we eat-- but i don't show a whole lot of packaged foods. and i don't think that's healthy to portray only that. it's normal and healthy to deviate from what has the most nutrients and is made at home from whole food ingredients. it's okay to eat something that's not all of those things. *that's* not all you're eating, not your entire day, nor is it literally every day. it's about balance-- a little of everything.
Sabores desde vainilla, chocolate y fresa hasta más elaborados como chongos zamoranos, piña colada, fresas con crema, platano, guayaba, manzana, cajeta, etc.
las coberturas también pueden ser de chantilly, mantequilla con azúcar, queso mascarpone y otros más... 🧁✨
Chef lindsay’s new dessert menu launches tonight! join us in champs grille to try your new favorites.
6 minutes ago
aparte de que son muy esteticos saben riquísimos y se pueden hacer de muchísimos sabores
Heya this is my entry for #doodle500dtiys by @doodletheghost yay !!💗😃
love to make this drawing, i rarely draw people and thanks to this #dtiys i will put more effort into drawing people.
thank you very much for inspiring me to do different things @doodletheghost ! 😃💗👏🏻
𝐀𝐫𝐭 𝐛𝐲: [@hermesdeux ]
𝐇 𝐄 𝐑 𝐌 𝐄 𝐒 ✧𝑴𝒆𝒓𝒄𝒖𝒓𝒊𝒖𝒔 𝒕𝒆𝒓 𝑴𝒂𝒙𝒊𝒎𝒖𝒔✧