Bacon Apple Pie Bites
https://ift.tt/p745m8L Bacon Apple Pie Pockets: you don’t have to choose between sweet or savory brunch — have both! ? Ingredients 4 slices pork bacon 2 tbsp unsalted butter 1 apple, diced 1/4 cup sugar 2 sheets bánh tráng (rice paper) Avocado oil, for frying optional: 1/2 tbsp cinnamon 1 tbsp powdered sugar ? Instructions Line a plate with a paper towel and lay bacon flat. Cover bacon with another paper towel. Microwave 4-5 min, or until crispy. Melt and brown butter in a pan on medium heat. Add diced apple, sugar, cinnamon (optional); mix. Crumble bacon and mix in. Transfer to bowl when reduced to a jammy consistency. Lay filling atop 1/4 of a sheet of wet rice paper. Fold 4 edges over and seal. Wrap once more in another piece of rice paper. Heat avocado oil in a pan to 425°F. Fry bites in hot oil until golden. Enjoy warm with powdered sugar, if desired!
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Sunday 5 May 2024
Saturday 4 May 2024
New video by Tasty on YouTube
Pokémon Inspired Ditto Milk Bread
https://ift.tt/7WKUotQ I “caught” a ditto in the wild, and did you know, it makes the best milk bread and tastes like ube. Pokémon Inspired Ditto Milk Bread with ube halaya and alcremie cream recipe ⬇️ Follow @katlieu for more fun recipes 1 ditto Cream from Alcremie Butter, brown sugar, cream cheese, ube halaya, ube extract Which Pokémon do we cook next (and Pokémon are eaten in the show) Milk bread recipes can be found on modernasianbaking.com Modern Asian Baking at Home cookbook by Kat Lieu RECIPE For the milk bread: 350 g bread flour 85 g granulated sugar 180 g milk 8 g active dry yeast ¼ cup unsalted butter Pinch of salt Ube extract For the filling: Ube halaya, butter and brown sugar For the frosting: Heavy cream, ube extract Bake the milk bread dough for 35 minutes at 350°F
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https://ift.tt/7WKUotQ I “caught” a ditto in the wild, and did you know, it makes the best milk bread and tastes like ube. Pokémon Inspired Ditto Milk Bread with ube halaya and alcremie cream recipe ⬇️ Follow @katlieu for more fun recipes 1 ditto Cream from Alcremie Butter, brown sugar, cream cheese, ube halaya, ube extract Which Pokémon do we cook next (and Pokémon are eaten in the show) Milk bread recipes can be found on modernasianbaking.com Modern Asian Baking at Home cookbook by Kat Lieu RECIPE For the milk bread: 350 g bread flour 85 g granulated sugar 180 g milk 8 g active dry yeast ¼ cup unsalted butter Pinch of salt Ube extract For the filling: Ube halaya, butter and brown sugar For the frosting: Heavy cream, ube extract Bake the milk bread dough for 35 minutes at 350°F
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Friday 3 May 2024
New video by Tasty on YouTube
Ramen Pocket
I'm salivating at how good this is! https://ift.tt/EoaKdjJ Ramen https://bit.ly/3LmEdRb
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I'm salivating at how good this is! https://ift.tt/EoaKdjJ Ramen https://bit.ly/3LmEdRb
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New video by Tastemade on YouTube
Deliciously crispy, these bite size bundles of zucchini goodness will have tongues wagging!
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New video by Tasty on YouTube
Caramel Strawberries
@thespicyjuju BRB on my way to the dentist…hehe jk Ingredients: -Werther’s Original Caramel Hard Candies -Strawberries ENJOY!
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@thespicyjuju BRB on my way to the dentist…hehe jk Ingredients: -Werther’s Original Caramel Hard Candies -Strawberries ENJOY!
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Three Cheese Toasty
https://ift.tt/XvKcyfS
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53695364521/in/pool-74921284@N00
Padmacara has added a photo to the pool:
At H&C Urban Winery; Fremantle, WA, Qustralia
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/normanjackson/53695364521/in/pool-74921284@N00
Thursday 2 May 2024
New video by Tasty on YouTube
Layered Sorbet Cake
🌷 Layered Sorbet Cake with @itsbrittwilliams Move over ice cream cake! This sorbet cake starts with a vanilla cookie crust and layers of fruity sorbet between pistachio whipped cream. It's a vibrant and delicious cake that’s sure to impress! INGREDIENTS Crust: 1 (9-ounce) box vanilla wafer cookies 5 tablespoons unsalted butter, melted Filling: 2 cups heavy whipping cream 3 tablespoons powdered monk fruit sweetener or confectioners' sugar 1 teaspoon vanilla extract 1 pint mango sorbet, or flavor of choice 1 pint pistachio sorbet or gelato, or flavor of choice 1 pint raspberry sorbet, or flavor of choice ½ cup pistachios Equipment: Pastry knife or silicone spatula 9-inch springform pan 1. Make the crust: Use a food processor or high-speed blender to process the wafer cookies into a fine crumb. You should get about 1 ½ cups crumbs. Add the melted butter, then pulse a few times until the mixture is coarse and crumbly. 2. Transfer the mixture to a 9-inch springform pan and use your hands to press the crust evenly into the bottom of the pan. Press the crust with a spatula or the bottom of a measuring cup to compact it. Place in the refrigerator or freezer for about 15 minutes, or until chilled. 3. Make the filling: In a large bowl or the bowl of a stand mixer, add the heavy whipping cream, monkfruit sweetener, and vanilla. Beat on medium-high speed until stiff peaks form. Spread half of the whipped cream on top of the chilled crust. Place in the freezer for about 30 minutes, or until set. Place the remaining whipped cream in the refrigerator. 4. Spread the mango sorbet gently over the cream layer. Freeze for about 30 minutes, or until set. 5. Spread the pistachio sorbet gently over the mango sorbet layer. Freeze for about 30 minutes, or until set. 6. Spread the raspberry gelato gently over the pistachio sorbet layer. Freeze for about 30 minutes, or until set. 7. Meanwhile, add the pistachios to a food processor and blend until finely chopped. Fold the chopped pistachios into the remaining whipped cream. 8. Spread the pistachio whipped cream over the top layer of raspberry gelato. Cover the cake and freeze for at least 1 hour, or until firm. 9. Allow the cake to thaw for 5 minutes before serving. 10. Enjoy!
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🌷 Layered Sorbet Cake with @itsbrittwilliams Move over ice cream cake! This sorbet cake starts with a vanilla cookie crust and layers of fruity sorbet between pistachio whipped cream. It's a vibrant and delicious cake that’s sure to impress! INGREDIENTS Crust: 1 (9-ounce) box vanilla wafer cookies 5 tablespoons unsalted butter, melted Filling: 2 cups heavy whipping cream 3 tablespoons powdered monk fruit sweetener or confectioners' sugar 1 teaspoon vanilla extract 1 pint mango sorbet, or flavor of choice 1 pint pistachio sorbet or gelato, or flavor of choice 1 pint raspberry sorbet, or flavor of choice ½ cup pistachios Equipment: Pastry knife or silicone spatula 9-inch springform pan 1. Make the crust: Use a food processor or high-speed blender to process the wafer cookies into a fine crumb. You should get about 1 ½ cups crumbs. Add the melted butter, then pulse a few times until the mixture is coarse and crumbly. 2. Transfer the mixture to a 9-inch springform pan and use your hands to press the crust evenly into the bottom of the pan. Press the crust with a spatula or the bottom of a measuring cup to compact it. Place in the refrigerator or freezer for about 15 minutes, or until chilled. 3. Make the filling: In a large bowl or the bowl of a stand mixer, add the heavy whipping cream, monkfruit sweetener, and vanilla. Beat on medium-high speed until stiff peaks form. Spread half of the whipped cream on top of the chilled crust. Place in the freezer for about 30 minutes, or until set. Place the remaining whipped cream in the refrigerator. 4. Spread the mango sorbet gently over the cream layer. Freeze for about 30 minutes, or until set. 5. Spread the pistachio sorbet gently over the mango sorbet layer. Freeze for about 30 minutes, or until set. 6. Spread the raspberry gelato gently over the pistachio sorbet layer. Freeze for about 30 minutes, or until set. 7. Meanwhile, add the pistachios to a food processor and blend until finely chopped. Fold the chopped pistachios into the remaining whipped cream. 8. Spread the pistachio whipped cream over the top layer of raspberry gelato. Cover the cake and freeze for at least 1 hour, or until firm. 9. Allow the cake to thaw for 5 minutes before serving. 10. Enjoy!
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