Yeni yıl, yeni heyecanlar...🎄 Her yeni yıla yakın bazı totemlerim, ritüellerimi yerine getirmezsem içim bir türlü rahat etmez. Sanki herhangi yaşayacağım aksilikte suçlusu ben olucakmışım gibi bi his gelir. Kesin sizinde garip, küçük oyunlarınız vardır kendinizle 🧸 Bu yılda tümm görevleri bir bir yerine getirip suçluluk duygusuna kendimizi kaptırmadan🤫 aa bak bununda olacağı varmışş. Neyse daha güzelleri yerini doldurur diyebileceğimiz bir yıl olsun o zaman. Hadi gelsin yirmiyirmi 🎄🎄
12 de dezembro de 2019
Uma verdadeira delícia de origem conventual, com um recheio à base de amêndoas e ovos, disposto sobre folhas de obreia, enroladas em forma de charuto e envolvidas em açúcar em ponto.🎄
Lembrança: Anjinho de plumas com bombons de chocolate de leite e avelã
This post doesn't contain pictures of sweets BUT it does contain some sweet news.
It has been a crazy thing becoming a business. Between all the good and bad things I have made MANY new friends amongst this crazy business world we live in today. I am honored that one of those friends has allowed me to be apart of their journey.
AS OF THIS COMING WEEKEND, Corks & Cattle will be serving Sam Louisa Harper's desserts!!!
For those of you who don't know about Corks & Cattle they are an upscale restaurant in Enterprise with an amazing food, beer, & wine. This means for those you not able to make it over to Dothan to get sweets can now get your fix @corksandcattle all while getting some good food & drinks. Get the cattle prod burger & some tequila wine. Trust me, you won't regret it.
Of course, with tomorrow being Friday, I will celebrate this new business venture by having mini cakes, Christmas macs, & CAKE TRUFFLES (making their debute) available for y'all.
I'm beyond thankful for this opportunity with Corks & Cattle. Y'all be sure to head out there and get you some goodness❤
The new @BreadAngels website is LIVE & the no. 1 place to: 🍞Find your local Bread Angel 🍞Book a course 🍞Join the network 🍞Peruse the recipes! Among the recipes is this one for a Christmas Kringle - a large wreath that will feed at least twenty people! bit.ly/BreadAngels
After the holidays, I really want to focus on growing this hobby. My goal is to be a source of local, homemade breads and baked goods for people in my community. With that being said, what things would you like to see me sell, and in what sort of fashion? Special orders to pick up? Farmers markets with a little variety? Something else? I’d love to have some feedback! Also, it would mean a lot if Springfield locals and Indiana friends could share this page! It hasn’t quite hit the Springfield area yet, but local bread bakeries are becoming trendy and sought after in a lot of areas — I would love to be a source of that for Springfield, MO! .
Holiday baking! I made a loaf of homemade banana bread yesterday night for the first time--I decided to mix some spices in at the last minute, along with some walnuts and a hint of vanilla. It turned out pretty great! Nice and moist! #holidaybaking#bread#bananabread#baking
Ciasto krówkowo-bananowe ❤ ▶️dowolna mąka 50 g
▶️kasza manna 15 g
▶️odżywka białkowa 30g (można zastąpić 30 g mąki lub budyniu)
▶️jogurt grecki/skyr/jakiś gęsty jogurt 150 g
▶️masa kajmakowa o smaku krówkowym 70 g ▶️proszek do pieczenia łyżeczka
▶️soda oczyszczona 3 szczypty ▶️słodzidło ( u mnie słodzik)
W jednej misce mieszamy ze sobą wszystkie suche składniki (mąka,odżywka/budyn/mąka, kasza manna, słodzidło, proszek i soda), w drugiej mokre (jajka, jogurt). Następnie miskę z suchymi składnikami dodajemy do mokrych i dokładnie mieszamy. Masa na ciasto powinna być gładka i dość gęsta. Połowę masy wlewamy na spód formy, następnie układamy po całej masie pokrojnego w plastry 3/4 banana, następnie dodajemy kajmak (nie musimy go równo rozkładać, wystarczy mniej więcej rozsmarować, i najlepiej na środek masy, bo mi się rozlał kajmak na boki i przez to spłyną na dól, ale czy to ważne 😂, bo ciasto było przeepyszne😍)) i wlewamy resztę masy i na górę układamy resztę banana.
Ciasto pieczemy w 160°C około 40-45 min.
Masę wlałam do okragłej formy o średnicy 18 cm.
Białko 62,8 g
Tłuszcz 16,3 g
Węglowodany 125 g
I'm baking sugar cookies today. I was invited to a sugar cookie decorating party. You bake your cookies and bring them to the party with a few sprinkles and stuff. The host makes the icing and we have a blast. I think it's a great idea! #sugarcookiefun#nakedsugarcookies
Today is my beautiful mama's birthday. The woman behind all these precious recipes we share and all the gorgeous photos ❤ The most incredible woman I know, and the person I'm most grateful for in my life. She is selfless, caring, and simply amazing at everything she does!
This orange and fresh Za'tar cake has mama written all over it. Flavours that remind me of home and of her.
Happy birthday @inaamshaheen ❤
Коржи медовые. Как у полюбившегося многим торта цифры. Крем легкий сливочный. А вот начинку вы можете выбрать сами:
Вес 1.3 кг
Хватит на 7-9 человек
БРОНИРОВАТЬ МОЖНО СЕЙЧАС.
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Бронь по предоплате 50%
𝗣𝗘𝗔𝗡𝗨𝗧 𝗕𝗨𝗧𝗧𝗘𝗥 𝗠𝗢𝗖𝗛𝗔 𝗟𝗔𝗩𝗔 𝗖𝗔𝗞𝗘!
I would like to tell you a short story about this creation.
Chocolate lava cakes were the first baked treat I was really proud to master when I started to cook when I was younger. But I hadn’t made a single lava cake in the past 4 years, since I have changed my eating habits.
On the other side, I recently discovered an incredible flavor combination: Peanut Butter & Coffee. So, I decided to combine my latest creation with one of the first. After many trials, this 𝗵𝗲𝗮𝗹𝘁𝗵𝗶𝗲𝗿, 𝗽𝗹𝗮𝗻𝘁-𝗯𝗮𝘀𝗲𝗱, 𝗴𝗹𝘂𝘁𝗲𝗻 𝗮𝗻𝗱 𝗿𝗲𝗳𝗶𝗻𝗲𝗱 𝘀𝘂𝗴𝗮𝗿 𝗳𝗿𝗲𝗲 PB Mocha Lava Cake was born.
For the balanced mocha flavor, I used my go-to coffee for all my recipes: @nescafe Gold Bio. It’s organic, fair trade, made in Switzerland and has the perfect intensity and flavor for baking and pairing with chocolate.
If you are looking for a dessert that is easy to make and impresses your guests during the holiday season, save this recipe!
Have a wonderful day lovelies 😘
𝗥𝗲𝗰𝗶𝗽𝗲 2 serves
* 80g dark chocolate
* 35g vegan butter
* 2 tsp instant coffee @nescafe Gold Bio + 1 tbsp plant based milk
* 1 flax egg (or egg if not vegan)
* 25g almond flour
* 20g coconut sugar
* Pinch of salt
* 2 tsp creamy peanut butter
Preheat oven to 200°C (390°F ). Oil 2 ramekins with vegan butter and dust with cocoa powder. Melt the chopped chocolate with butter in a double boiler. When it’s melted, stir and set aside. In a small cup, dissolve the instant coffee with milk.
In a medium bowl, whisk the egg. Add the flour, sugar, salt and whisk again. Pour the chocolate into the flour mixture, then add the coffee. Stir everything together using a wooden spoon.
Spoon the batter into each ramekin. Top with peanut butter and slightly press it down into the batter. Bake for 10-12 minutes until the sides appear solid and firm. The top may still look slightly soft. Allow to cool for 2-3 minutes, then cover each with an inverted plate and turn over. Sprinkle with cocoa powder and serve immediately. Enjoy!
58 8934 hours ago
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