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Apple Pie Rangoons. There’s something so satisfying about turning a few simple ingredients into these little golden pockets of goodness. A delicate wrapper filled with rich, creamy goodness, folded into neat little parcels, then fried until perfectly crisp and golden. And that final dusting of cinnamon sugar? That’s where... show more

Pastry Uptown 🍰

1,159 subscribers

79,064 просмотров • 2 дней назад •via X (Twitter)

Искусство Здоровье и велнес Еда

Anya Rossi• Live Now

Private livecam show

Комментарии: 4

Фото профиля Freedomismypronoun 🇺🇲🐭

Freedomismypronoun 🇺🇲🐭2 дней назад

Omg @CCGinBR

Фото профиля Dragon of Shadows

Dragon of Shadows2 дней назад

I can’t believe I never thought of this.

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Endymion2 дней назад

I’m goonin’

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Passersby2 дней назад

@MulletReview

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Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

Gooey Cinnamon Rolls Dough 1 tsp yeast 2 tbsp sugar 343 g milk (about 1½ cups) 480 g flour (about 4 cups + 2 tbsp) 1 tsp salt 60 g softened butter (about 4 tbsp) Filling 140 g softened butter (10 tbsp) 140 g brown sugar (about ⅔ cup) 3½ tbsp ground cinnamon Butter Vanilla Frosting 85 g softened butter (6 tbsp) 180 g powdered sugar (about 1½ cups) 1tbsp vanilla extract Instructions In a bowl, mix the yeast, sugar, and milk. Add the flour and mix until combined. Add the salt and softened butter, then stretch and fold (or coil fold) until the butter is fully incorporated. Cover and let the dough rise for about 2 hours, or until doubled in size. Roll the dough into a large rectangle. Spread the softened butter evenly over the dough, then sprinkle with the brown sugar and cinnamon. Cut the dough into 6 long strips, then roll each strip into a cinnamon roll. Sprinkle a little of the cinnamon sugar mixture into the bottom of the pan, then place the rolls on top. Cover and let them rest for 15 minutes. Mix a little milk with 1 tbsp melted butter, then spoon about 2 tbsp of the mixture over each cinnamon roll. Bake at 350°F (175°C) for 25-30 minutes, or until golden brown. As soon as they come out of the oven, cover them with a clean kitchen towel until warm. Then spread the frosting on top. That's the key to extra-soft cinnamon rolls. 🎥 halikit25 | IG

𝕏 Cuisines

80,845 просмотров • 2 месяцев назад

Anthony Bourdain had one absolute favorite sandwich… and it’s way simpler than you’d expect. The secret? Mortadella fried until it’s golden and super crispy, stacked with melty provolone right in the pan, then tucked into a toasted bun with a swipe of mayo on one side and sharp Dijon on the other. It’s rich, crunchy, cheesy, and seriously addictive. Sometimes the best things in life really are the simplest — just a few quality ingredients treated with respect. Would you give Bourdain’s favorite sandwich a try?

Anthony Bourdain had one absolute favorite sandwich… and it’s way simpler than you’d expect. The secret? Mortadella fried until it’s golden and super crispy, stacked with melty provolone right in the pan, then tucked into a toasted bun with a swipe of mayo on one side and sharp Dijon on the other. It’s rich, crunchy, cheesy, and seriously addictive. Sometimes the best things in life really are the simplest — just a few quality ingredients treated with respect. Would you give Bourdain’s favorite sandwich a try?

End3of6Days9 (Helen) 🇺🇸

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These crispy shrimp rice paper wraps might officially be my new favorite healthy snack. They are ridiculously easy, packed with protein, and require just a handful of basic ingredients. You just layer your seasoned shrimp and some fresh scallions inside a dampened sheet of rice paper, fold it up into a tight little pocket, and pop it right into a hot skillet. The shrimp actually cooks directly inside the wrapper, which keeps it incredibly juicy while the rice paper turns perfectly golden and blistered. Dunk them into your favorite dipping sauce and you have the absolute best quick lunch or light dinner. Just listen to that crunch! 🎥 madebymegrecipes | IG

These crispy shrimp rice paper wraps might officially be my new favorite healthy snack. They are ridiculously easy, packed with protein, and require just a handful of basic ingredients. You just layer your seasoned shrimp and some fresh scallions inside a dampened sheet of rice paper, fold it up into a tight little pocket, and pop it right into a hot skillet. The shrimp actually cooks directly inside the wrapper, which keeps it incredibly juicy while the rice paper turns perfectly golden and blistered. Dunk them into your favorite dipping sauce and you have the absolute best quick lunch or light dinner. Just listen to that crunch! 🎥 madebymegrecipes | IG

𝕏 Cuisines

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Comfort food, upgraded. I teamed up with A-Sha Dry Noodle to create something that combines two of my favorite things: the creamy, nostalgic flavor of mac and cheese and the satisfying chew of great ramen noodles. These Cheesy Truffle Noodles are rich, comforting and ready in minutes. A velvety cheese-style sauce meets earthy truffle flavor. It's everything you want in a cozy bowl, with a little extra sophistication. Get your fix today at your local Target

Comfort food, upgraded. I teamed up with A-Sha Dry Noodle to create something that combines two of my favorite things: the creamy, nostalgic flavor of mac and cheese and the satisfying chew of great ramen noodles. These Cheesy Truffle Noodles are rich, comforting and ready in minutes. A velvety cheese-style sauce meets earthy truffle flavor. It's everything you want in a cozy bowl, with a little extra sophistication. Get your fix today at your local Target

Andrew Zimmern

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Pancakes and waffles never stood a chance when this decadent masterpiece entered the chat. This takes French toast and turns it into a high-end dessert disguised as brunch—and the flavor profile is absolutely elite. Think thick, golden slices of Texas Toast soaked in a rich vanilla-cinnamon custard, seared until perfectly crisp. It’s layered with a sweet, vibrant mixed berry Melba sauce, simmered warm peaches infused with orange zest, a scoop of whipped butter, and a dusting of powdered sugar. The sweet, tart fruit plays perfectly against the savory crunch of thick bacon on the side. How to recreate this masterpiece: The Fruit Bases: Simmer a pot of frozen mixed berries with sugar, water, and lemon juice/zest. Thicken slightly with a cornstarch slurry, keeping the berries whole. Repeat the process in a separate pot with sliced peaches, brown sugar, orange juice/zest, and water. The Custard: Whisk together a generous amount of eggs, milk, premium vanilla bean paste, brown sugar, and plenty of cinnamon until fully incorporated. The Sear: Soak thick slices of Texas Toast thoroughly in the custard, then sear on a hot, greased griddle until both sides are beautifully browned and crisp. The Plating: Cut the slices diagonally, layer them across the plate, and top with a scoop of whipped butter. Generously ladle the warm peaches and berry Melba sauce over the top, dust with powdered sugar, and serve with crispy bacon. If you’re trying to win someone over this weekend, forget the flowers. Make them this instead. Who is making a brunch date with me to try it?

✨️Serenitee♡Sam✨️

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Apfelstrudel at Café Landtmann 📍 Vienna, Austria 🇦🇹 Explore Vienna: The historic Cafe Landtmann has been serving absolute elegance since eighteen seventy three and their traditional Viennese apple strudel is a true masterpiece. The preparation begins with an incredibly thin translucent dough that is stretched by hand over a massive table. It is then generously filled with perfectly tart sliced apples rum soaked raisins sweet cinnamon and golden breadcrumbs toasted in rich butter. Once rolled and baked to an absolute golden crisp this iconic Austrian pastry is sliced thick and served warm. Poured over with a luxurious pool of silky vanilla sauce it delivers an unbelievably comforting balance of sweet and tart flavors. Eating a slice of this legendary strudel inside a classic Viennese coffeehouse is an essential European culinary experience.

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This is what peak-season corn is for. Sweet kernels cut straight from the cob, folded into a simple batter and fried until crisp, golden and tender in the middle. Corn fritters are summer cooking at its best. A sharp knife makes quick work of stripping the kernels from the cob, which is why I always reach for my Shun Cutlery knives. And a dusting of my Mexican Seasoning from Badia Spices adds just the right finish. Fresh corn does the heavy lifting here. Everything else just gets out of the way. Want the free recipe? Check out the link in my bio.

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Sonoran Burritos at Tradicional sabor de cocorit 🇲🇽 📍 Cócorit, Sonora, Mexico Taste Mexico: In Sonora, the tortilla gets as much attention as the filling. These large flour tortillas are cooked on a hot comal, then filled with beans, cheese and other savory fillings before being folded into burritos. At this stand in Cócorit, you can watch the whole thing happen right in front of you — including the part where a tortilla that looked impossibly big disappears into a few neat folds.

Sonoran Burritos at Tradicional sabor de cocorit 🇲🇽 📍 Cócorit, Sonora, Mexico Taste Mexico: In Sonora, the tortilla gets as much attention as the filling. These large flour tortillas are cooked on a hot comal, then filled with beans, cheese and other savory fillings before being folded into burritos. At this stand in Cócorit, you can watch the whole thing happen right in front of you — including the part where a tortilla that looked impossibly big disappears into a few neat folds.

TasteAtlas

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Today, we learn a little something about Italian Cuisine. Looking for the ultimate taste of the Amalfi Coast? You have to make Spaghetti alla Nerano! Hailing from the gorgeous little seaside town of Nerano, this dish proves that you only need a few simple ingredients to make something truly life-changing. We are talking thinly sliced courgettes deep-fried until golden, tossed with fresh basil, aromatic garlic oil, and a splash of starchy pasta water to create a beautifully rich, velvety sauce. The Cheese Secret: Traditionally, it’s made with local Provolone del Monaco, but since that can be tricky to find outside of Italy, a combination of sharp Pecorino and rich Grana Padano works like absolute magic! Vegan Option: Just skip the cheese, add a bright squeeze of fresh lemon juice at the end, and top it with a heavy sprinkle of aromatic, crispy pangrattato (garlic herb breadcrumbs) for that perfect crunch! 200g spaghetti 4 small courgettes (in a mix of colours) 2 garlic cloves 15g basil 70g pecorino 70g Grana Padano Extra virgin olive oil Freshly ground black pepper Fine sea salt 🎥 our_cookingjourney | IG

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𝕏 Travels, Hotels and Resorts

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There is absolutely nothing better than these precious, quiet moments filled with happy purrs and pure innocence. This sweet kitten has officially mastered the art of being the cutest thing on the planet, turning a simple afternoon into a core memory. Watch until the end for that perfect little yawn—it’s guaranteed to melt your heart and completely cure any bad day. If this doesn’t make you smile, nothing will.

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Koulibiac 📍Russia 🇷🇺 Taste Russia: Koulibiac is a traditional Russian dish that consists of a puff pastry filled with a mixture of salmon or other fish, rice, mushrooms, onions, hard-boiled eggs, and dill. It is often baked into a loaf shape, making it both visually impressive and flavorful. The dish has its origins in Russian aristocratic cuisine and is usually served as a main course during special occasions or festive meals. The combination of savory ingredients wrapped in a golden, flaky crust makes Koulibiac a rich and satisfying dish. Credits: @bozarrestaurant_karentorosyan (Brussels, Belgium)

TasteAtlas

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Şah Plov 📍Azerbaijan 🇦🇿 Taste Azerbaijan: Şah Plov, translating to "Crown Pilaf," is the majestic centerpiece of Azerbaijani cuisine, traditionally reserved for weddings, festive banquets, and grand celebrations like Novruz. Acting as the ultimate expression of hospitality, this impressive dish consists of fragrant, saffron-infused basmati rice baked inside a crispy, golden shell made from layers of buttered lavash flatbread. The crust, known as gazmakh, seals in the rich aromas and moisture during the baking process, ensuring the interior remains perfectly steamed and intensely flavorful. Inside the crisp exterior lies a savory-sweet combination of tender meat—most commonly lamb or chicken—interspersed with roasted chestnuts and a vibrant medley of dried fruits, such as golden raisins, dried apricots, and sour plums. When fully baked, the entire pot is inverted onto a large serving platter. The golden crust is then sliced into wedges and folded back to reveal the steaming, jewel-like rice inside, creating a visual effect that resembles a royal crown. Video: @nudretliikin

Şah Plov 📍Azerbaijan 🇦🇿 Taste Azerbaijan: Şah Plov, translating to "Crown Pilaf," is the majestic centerpiece of Azerbaijani cuisine, traditionally reserved for weddings, festive banquets, and grand celebrations like Novruz. Acting as the ultimate expression of hospitality, this impressive dish consists of fragrant, saffron-infused basmati rice baked inside a crispy, golden shell made from layers of buttered lavash flatbread. The crust, known as gazmakh, seals in the rich aromas and moisture during the baking process, ensuring the interior remains perfectly steamed and intensely flavorful. Inside the crisp exterior lies a savory-sweet combination of tender meat—most commonly lamb or chicken—interspersed with roasted chestnuts and a vibrant medley of dried fruits, such as golden raisins, dried apricots, and sour plums. When fully baked, the entire pot is inverted onto a large serving platter. The golden crust is then sliced into wedges and folded back to reveal the steaming, jewel-like rice inside, creating a visual effect that resembles a royal crown. Video: @nudretliikin

TasteAtlas

433,376 просмотров • 11 дней назад

Golden eggs hit a blazing hot wok, disappearing into the fire and bubbling oil with an aggressive sizzle that instantly fills the air with the rich smell. The outside begins to blister while the yolks inside stay soft and creamy. Moments later, the water and ice is plunged intothe egg bowl, steam rising dramatically as the shells crack and loosen. Fingers peel away the shell to reveal silky, tender eggs with a glossy surface that practically glows. Back into the same wok they go, kissing the hot oil once more until the exterior turns lightly golden and irresistibly crisp. In another smoking wok, garlic, onions, and colorful peppers dance in shimmering oil, releasing an aroma so savory and spicy it makes your stomach growl instantly. Soy sauce splashes against the hot metal with a loud hiss, coating everything in a deep, salty sweetness while spices and seasonings bloom in the heat. The eggs are tossed into the sauce, rolling through the glossy mixture until every inch is covered in rich flavor. A final sprinkle of salt finishes the dish. When the first bite breaks through the delicate crispy layer into the soft egg beneath, the combination of smoky wok flavor, savory sauce, sweet onions, and spicy peppers is pure comfort and indulgence; the kind of food that makes you drool before it even reaches the table.

Golden eggs hit a blazing hot wok, disappearing into the fire and bubbling oil with an aggressive sizzle that instantly fills the air with the rich smell. The outside begins to blister while the yolks inside stay soft and creamy. Moments later, the water and ice is plunged intothe egg bowl, steam rising dramatically as the shells crack and loosen. Fingers peel away the shell to reveal silky, tender eggs with a glossy surface that practically glows. Back into the same wok they go, kissing the hot oil once more until the exterior turns lightly golden and irresistibly crisp. In another smoking wok, garlic, onions, and colorful peppers dance in shimmering oil, releasing an aroma so savory and spicy it makes your stomach growl instantly. Soy sauce splashes against the hot metal with a loud hiss, coating everything in a deep, salty sweetness while spices and seasonings bloom in the heat. The eggs are tossed into the sauce, rolling through the glossy mixture until every inch is covered in rich flavor. A final sprinkle of salt finishes the dish. When the first bite breaks through the delicate crispy layer into the soft egg beneath, the combination of smoky wok flavor, savory sauce, sweet onions, and spicy peppers is pure comfort and indulgence; the kind of food that makes you drool before it even reaches the table.

Dr. CZ

71,927 просмотров • 4 месяцев назад

This might be the easiest French toast hack you’ll ever try — and it only uses two ingredients (if you count ice cream as one). All you need is a loaf of bread and a carton of vanilla ice cream. Instead of whisking up eggs, milk, and sugar like you normally would, you just let the ice cream melt and dip your bread straight into it. When it hits the hot pan, the ice cream caramelizes beautifully into the bread, giving you that rich, golden crust. It’s genuinely one of the simplest ways to make French toast, especially if you’re not big on cooking or don’t want to deal with a bunch of ingredients. One little tip that makes it even better: try mixing some cinnamon right into the ice cream before you dip the bread. A lot of us have dealt with cinnamon floating to the top in regular batter, which means some pieces get way more than others. Stirring it into the ice cream first helps it distribute evenly across every slice. Just make sure you’re using real ice cream and not “frozen dairy dessert.” Some products can be a little misleading with the labeling, and while the hack might still work, real ice cream has a higher dairy content that gives it that extra richness. Would you try making French toast this way, or do you have a favorite twist you already use?

This might be the easiest French toast hack you’ll ever try — and it only uses two ingredients (if you count ice cream as one). All you need is a loaf of bread and a carton of vanilla ice cream. Instead of whisking up eggs, milk, and sugar like you normally would, you just let the ice cream melt and dip your bread straight into it. When it hits the hot pan, the ice cream caramelizes beautifully into the bread, giving you that rich, golden crust. It’s genuinely one of the simplest ways to make French toast, especially if you’re not big on cooking or don’t want to deal with a bunch of ingredients. One little tip that makes it even better: try mixing some cinnamon right into the ice cream before you dip the bread. A lot of us have dealt with cinnamon floating to the top in regular batter, which means some pieces get way more than others. Stirring it into the ice cream first helps it distribute evenly across every slice. Just make sure you’re using real ice cream and not “frozen dairy dessert.” Some products can be a little misleading with the labeling, and while the hack might still work, real ice cream has a higher dairy content that gives it that extra richness. Would you try making French toast this way, or do you have a favorite twist you already use?

End3of6Days9 (Helen) 🇺🇸

123,188 просмотров • 4 месяцев назад

Matthew McConaughey says the 40s are the best years of one’s life from experience and the 50s are always filled with midlife crisis. “So I’m just turning 56 and 40s were my favorite. I think I really customized and I found that to be true for a lot of people” “40s, you get rid of all that stuff where you’re wasting your time and you hone in on the stuff that turns you on” “The first few years of the 50s were a little wobbly for me. So you go ‘oh it’s just that midlife crisis”

Matthew McConaughey says the 40s are the best years of one’s life from experience and the 50s are always filled with midlife crisis. “So I’m just turning 56 and 40s were my favorite. I think I really customized and I found that to be true for a lot of people” “40s, you get rid of all that stuff where you’re wasting your time and you hone in on the stuff that turns you on” “The first few years of the 50s were a little wobbly for me. So you go ‘oh it’s just that midlife crisis”

Percy

1,911,078 просмотров • 3 месяцев назад

Good morning, Coffee Companions… today we’re stepping into Sherwood Forest, Nottinghamshire, England 🌿 where legend still lingers beneath the branches of the ancient Major Oak, a tree believed to be around 800 to 1,000 years old and forever tied to the story of Robin Hood and his Merry Men. There’s something different about this place… the kind of quiet that feels full of history, mystery, and a little bit of magic. So tell me… if you could wander these legendary woods with anyone, who are you bringing with you? So who’s the lucky friend that’s gonna join me in this location today? kathleen d art ✧ #CoffeeCompanions

Good morning, Coffee Companions… today we’re stepping into Sherwood Forest, Nottinghamshire, England 🌿 where legend still lingers beneath the branches of the ancient Major Oak, a tree believed to be around 800 to 1,000 years old and forever tied to the story of Robin Hood and his Merry Men. There’s something different about this place… the kind of quiet that feels full of history, mystery, and a little bit of magic. So tell me… if you could wander these legendary woods with anyone, who are you bringing with you? So who’s the lucky friend that’s gonna join me in this location today? kathleen d art ✧ #CoffeeCompanions

Kathleen D💫🧬

31,830 просмотров • 5 месяцев назад