Loading video...

Video Failed to Load

Go Home

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...

Serenitee_Sam's profile picture

✨️Serenitee♡Sam✨️

121,269 subscribers

171,404 views • 3 months ago •via X (Twitter)

FoodArts
LIVE

Anya Rossi• Live Now

Private livecam show

0 Comments

No comments available

Comments from the original post will appear here

Related Videos

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
1:03

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 views • 2 months ago

Homemade French Beignets with Thick, Rich Velvety Hit Chocolate. When baked to perfection, Your Beignets will be golden and crisp on the outside, slightly chewy at the edges, soft and pillowy in the center, and covered in a thick layer of powdered sugar that melts as soon as they're warm 🎥 wellmadebykiley | IG
1:29

Homemade French Beignets with Thick, Rich Velvety Hit Chocolate. When baked to perfection, Your Beignets will be golden and crisp on the outside, slightly chewy at the edges, soft and pillowy in the center, and covered in a thick layer of powdered sugar that melts as soon as they're warm 🎥 wellmadebykiley | IG

𝕏 Cuisines

227,071 views • 10 months ago

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.
1:29

Enjoying a Brownie Tart on this beautiful Sunday! Recipe from #TheFamilyThatCooksTogether listed below 1 cup hazelnuts, lightly toasted 1/2 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon kosher salt 11/2 cups sugar, divided 1/2 pound (2 sticks) unsalted butter 1 cup bittersweet chocolate chips 3 large eggs 1 tablespoon instant coffee dissolved in 1 tablespoon of hot water 11/2 pints raspberries Pre-heat the oven to 325 degrees F. Spray a fluted 9-inch tart pan with removable bottom with non-stick cooking spray. In a food processor add hazelnuts, unsweetened cocoa powder, salt and 1/4 cup of sugar and pulse until finely ground. Set aside. In a medium saucepan, melt unsalted butter over medium heat, then cook swirling the pan occasionally, until nutty-smelling and deep golden in color, about 5 minutes. Remove from heat and add the bittersweet chocolate chips. Let stand until melted, about 2 minutes. Whisk the butter and chocolate until smooth, scraping up any browned butter solids from the bottom of the pan. Let cool slightly. In a mixing bowl fitted with the whisk attachment, beat the eggs with the remaining 11/4 cups of sugar and coffee mixture on medium speed, about 5 minutes. With mixer on low, add the chocolate-butter mixture, followed by the cocoa-hazelnut mixture. With a spatula scrape batter into prepared pan and bake for about 35 minutes, or until the top is glossy and a toothpick inserted in the center comes out with a few moist crumbs. Let cool until slightly warm. Remove the outer ring from the tart pan. In the center of the tart, place the raspberries in a circle or in the shape of a heart. Garnish with sifted powdered sugar. Serve with ice cream.

Geoffrey Zakarian

11,690 views • 5 months ago

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.
0:37

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.

TasteAtlas

13,469 views • 6 months ago

POV: You just discovered the only way to drink espresso from now on. ☕️✨ Have you ever tried a Cubano Shot? If not, your morning routine is officially about to change forever. Instead of just adding sugar to your cup, you add a layer of brown sugar directly over the espresso grounds before you pull the shot. The high pressure and heat caramelize that sugar into the coffee, creating a syrupy, velvety, sweet liquid gold that a regular latte just can't touch. The "Ultimate Shaken Espresso" Blueprint: Prep the Shot: Layer that brown sugar on the grounds and pull it. The Mix: Into a shaker with plenty of ice. The Secret Trio: Add a dash of cinnamon, a pinch of smoked sea salt (trust me on the salt, it changes everything!), and shake until it’s thick and frothy. The Finish: Pour over fresh ice and top with oat milk for that perfect creamy pairing. It’s all about that fluffy, airy texture and the way the cinnamon hits the brown sugar. It’s like a warm hug in a chilled glass. I need to know: Are you a "plain black coffee" purist, or are we going full barista mode today? Let me know your go-to order below!
0:54

POV: You just discovered the only way to drink espresso from now on. ☕️✨ Have you ever tried a Cubano Shot? If not, your morning routine is officially about to change forever. Instead of just adding sugar to your cup, you add a layer of brown sugar directly over the espresso grounds before you pull the shot. The high pressure and heat caramelize that sugar into the coffee, creating a syrupy, velvety, sweet liquid gold that a regular latte just can't touch. The "Ultimate Shaken Espresso" Blueprint: Prep the Shot: Layer that brown sugar on the grounds and pull it. The Mix: Into a shaker with plenty of ice. The Secret Trio: Add a dash of cinnamon, a pinch of smoked sea salt (trust me on the salt, it changes everything!), and shake until it’s thick and frothy. The Finish: Pour over fresh ice and top with oat milk for that perfect creamy pairing. It’s all about that fluffy, airy texture and the way the cinnamon hits the brown sugar. It’s like a warm hug in a chilled glass. I need to know: Are you a "plain black coffee" purist, or are we going full barista mode today? Let me know your go-to order below!

The_Hemp_Hottie🌿🔥

282,643 views • 5 months ago

The Ultimate Peanut Butter Stuffed Brownie If there was ever a reason to skip the store-bought box and go "old school" in the kitchen, this is it. These aren't just brownies; they’re a thick, fudgy, decadent experience that combines the richness of dark chocolate with a creamy, molten peanut butter center. The Taste: Imagine a velvety, dark chocolate base that’s almost truffle-like in texture, punctuated by the salty-sweet crunch of mini peanut butter cups. The middle layer of warm, gooey peanut butter ties it all together for a bite that is pure indulgence. How to Make It: Prepare your favorite fudgy brownie batter (extra dark cocoa powder is key here). Pour half the batter into a lined pan and level it out. Add a generous layer of mini dark chocolate peanut butter cups. Pour a thick layer of melted creamy peanut butter over the cups. Top with the remaining batter and bake until the edges are set but the center still has a slight jiggle. Pro-Tip: For those perfect, clean "bakery-style" slices, let the brownies cool completely in the fridge for at least two hours before cutting. Use a hot knife (dipped in warm water and wiped dry) for every single slice! The Pairing: These are incredibly rich, so they pair perfectly with a cold glass of whole milk or a scoop of classic vanilla bean ice cream. If you’re feeling bold, try them alongside a cup of strong, black coffee—the bitterness of the coffee cuts through the sweetness perfectly.
0:22

The Ultimate Peanut Butter Stuffed Brownie If there was ever a reason to skip the store-bought box and go "old school" in the kitchen, this is it. These aren't just brownies; they’re a thick, fudgy, decadent experience that combines the richness of dark chocolate with a creamy, molten peanut butter center. The Taste: Imagine a velvety, dark chocolate base that’s almost truffle-like in texture, punctuated by the salty-sweet crunch of mini peanut butter cups. The middle layer of warm, gooey peanut butter ties it all together for a bite that is pure indulgence. How to Make It: Prepare your favorite fudgy brownie batter (extra dark cocoa powder is key here). Pour half the batter into a lined pan and level it out. Add a generous layer of mini dark chocolate peanut butter cups. Pour a thick layer of melted creamy peanut butter over the cups. Top with the remaining batter and bake until the edges are set but the center still has a slight jiggle. Pro-Tip: For those perfect, clean "bakery-style" slices, let the brownies cool completely in the fridge for at least two hours before cutting. Use a hot knife (dipped in warm water and wiped dry) for every single slice! The Pairing: These are incredibly rich, so they pair perfectly with a cold glass of whole milk or a scoop of classic vanilla bean ice cream. If you’re feeling bold, try them alongside a cup of strong, black coffee—the bitterness of the coffee cuts through the sweetness perfectly.

The_Hemp_Hottie🌿🔥

57,298 views • 5 months ago

Does a glass of orange juice really have the same amount of sugar as soda? During my conversation with 'Glucose Goddess' Jessie Inchauspé, she unpacked what actually happens in your body when you drink juice... Whole fruit contains fibre and water, which slow how quickly sugar enters your bloodstream. But when you juice it, that fibre disappears. What you’re left with is mostly water and sugar, and she pointed out that a glass of orange juice contains roughly the same amount of sugar as a soda - around 25 grams! Do you still see juice as healthy?
1:30

Does a glass of orange juice really have the same amount of sugar as soda? During my conversation with 'Glucose Goddess' Jessie Inchauspé, she unpacked what actually happens in your body when you drink juice... Whole fruit contains fibre and water, which slow how quickly sugar enters your bloodstream. But when you juice it, that fibre disappears. What you’re left with is mostly water and sugar, and she pointed out that a glass of orange juice contains roughly the same amount of sugar as a soda - around 25 grams! Do you still see juice as healthy?

Steven Bartlett

74,630 views • 7 months ago

Forget everything you know about normal burgers. We just built a mega-stacked, cheese-crusted masterpiece that is rewriting the rulebook. ​This is how you can recreate the magic: ​The Perfect Bacon: To get that flawless, uniform crunch, ditch the frying pan. Lay your bacon flat on a parchment-lined baking sheet and cook it in the oven at 400°F (200°C) for about 15–20 minutes. It renders perfectly, stays completely flat, and delivers the ultimate crispy texture. ​The Cheese Trough: Melt a long strip of mixed cheddar and Swiss directly on your griddle. Press your toasted buns right into it, then suspend the whole thing over glasses to cool into a hardened, crunchy cheese canoe. ​The Build: Load up your juicy, smashed beef patties with extra melted cheddar and your oven-crisped bacon. Drop them onto the bottom buns, flip your cheese-and-french-fry trough over the top, and smother everything in hot cheese sauce and pickled jalapenos. ​This isn’t just dinner; it’s an absolute sensory overload. Every bite is a chaotic symphony of textures—from the pillowy soft, butter-toasted buns to the shatteringly crisp crunch of the oven-baked bacon. The sharp, smoky rich flavor of the beef pairs perfectly with the tangy punch of pickled jalapeños and the smooth, velvety avalanche of warm cheese sauce. It is decadent, messy, and unashamedly indulgent. ​Perfect Liquid Pairings ​The Brew: A cold, crisp American Pale Ale (APA) or an IPA. The bright hops and clean carbonation cut through the intense richness of the cheese and beef like a charm. ​The Soft Option: A classic, ice-cold Craft Root Beer. The sweet, herbal complexity complements the smoky, savory bacon beautifully. ​Close your eyes and just picture it: a warm avalanche of gooey cheese cascading over a mountain of golden, crispy fries, sitting on top of the juiciest bacon double cheeseburger you've ever seen. You can already hear that perfect crunch, can’t you? You know you want a bite. Stop fighting it and go treat yourself.
3:00

Forget everything you know about normal burgers. We just built a mega-stacked, cheese-crusted masterpiece that is rewriting the rulebook. ​This is how you can recreate the magic: ​The Perfect Bacon: To get that flawless, uniform crunch, ditch the frying pan. Lay your bacon flat on a parchment-lined baking sheet and cook it in the oven at 400°F (200°C) for about 15–20 minutes. It renders perfectly, stays completely flat, and delivers the ultimate crispy texture. ​The Cheese Trough: Melt a long strip of mixed cheddar and Swiss directly on your griddle. Press your toasted buns right into it, then suspend the whole thing over glasses to cool into a hardened, crunchy cheese canoe. ​The Build: Load up your juicy, smashed beef patties with extra melted cheddar and your oven-crisped bacon. Drop them onto the bottom buns, flip your cheese-and-french-fry trough over the top, and smother everything in hot cheese sauce and pickled jalapenos. ​This isn’t just dinner; it’s an absolute sensory overload. Every bite is a chaotic symphony of textures—from the pillowy soft, butter-toasted buns to the shatteringly crisp crunch of the oven-baked bacon. The sharp, smoky rich flavor of the beef pairs perfectly with the tangy punch of pickled jalapeños and the smooth, velvety avalanche of warm cheese sauce. It is decadent, messy, and unashamedly indulgent. ​Perfect Liquid Pairings ​The Brew: A cold, crisp American Pale Ale (APA) or an IPA. The bright hops and clean carbonation cut through the intense richness of the cheese and beef like a charm. ​The Soft Option: A classic, ice-cold Craft Root Beer. The sweet, herbal complexity complements the smoky, savory bacon beautifully. ​Close your eyes and just picture it: a warm avalanche of gooey cheese cascading over a mountain of golden, crispy fries, sitting on top of the juiciest bacon double cheeseburger you've ever seen. You can already hear that perfect crunch, can’t you? You know you want a bite. Stop fighting it and go treat yourself.

✨️Serenitee♡Sam✨️

107,323 views • 4 months ago

You thought the Buffalo Chicken Alfredo was good? Get ready for its sophisticated, high-end cousin: Lemon Garlic Salmon Pasta. How to Make It Season the Salmon: Brush fresh salmon fillets with oil and a heavy layer of your favorite seafood rub (think paprika, garlic powder, salt, and pepper). Sear to Perfection: Pan-sear in butter and oil until the skin is crispy and the fish is flakey. The Sauce: In the same pan, sauté shallots and garlic in butter. Deglaze with lemon juice, then pour in heavy cream. The Finish: Add red pepper flakes, more seasoning, and a mountain of parmesan. Toss in al dente fettuccine and finish with a squeeze of lemon and fresh parsley. The Taste This dish is the perfect balance of zesty and rich. The lemon cuts through the creamy sauce, while the garlic provides a savory depth that complements the smoky, seared salmon. It’s light enough for summer but indulgent enough for a cozy night in. Best Pairings Drinks: A chilled glass of Chardonnay or a Sauvignon Blanc—the acidity in the wine makes the lemon flavors pop. Sides: Roasted Asparagus or Blistered Tomatoes to add some color and a bit of earthiness to the plate. Which one are you choosing: Buffalo Chicken or Lemon Garlic Salmon?
1:00

You thought the Buffalo Chicken Alfredo was good? Get ready for its sophisticated, high-end cousin: Lemon Garlic Salmon Pasta. How to Make It Season the Salmon: Brush fresh salmon fillets with oil and a heavy layer of your favorite seafood rub (think paprika, garlic powder, salt, and pepper). Sear to Perfection: Pan-sear in butter and oil until the skin is crispy and the fish is flakey. The Sauce: In the same pan, sauté shallots and garlic in butter. Deglaze with lemon juice, then pour in heavy cream. The Finish: Add red pepper flakes, more seasoning, and a mountain of parmesan. Toss in al dente fettuccine and finish with a squeeze of lemon and fresh parsley. The Taste This dish is the perfect balance of zesty and rich. The lemon cuts through the creamy sauce, while the garlic provides a savory depth that complements the smoky, seared salmon. It’s light enough for summer but indulgent enough for a cozy night in. Best Pairings Drinks: A chilled glass of Chardonnay or a Sauvignon Blanc—the acidity in the wine makes the lemon flavors pop. Sides: Roasted Asparagus or Blistered Tomatoes to add some color and a bit of earthiness to the plate. Which one are you choosing: Buffalo Chicken or Lemon Garlic Salmon?

The_Hemp_Hottie🌿🔥

16,581 views • 5 months ago

Biscoff Cinnamon Rolls Ingredients For the dough: 125g warm whole milk 6g instant yeast 80g unsalted melted butter 30g granulated sugar 1 room temperature egg 230g all-purpose flour 1/2 tsp salt In the bowl of your stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, egg, and yeast. Add the flour and salt. Knead for 10-15 mins until a smooth dough forms Form the dough into a ball and place it inside a lightly greased bowl. Cover with plastic film and proof for 1 hour until doubled in size. For the filling: 50g unsalted room temperature butter 75g light brown sugar 80g melted crunchy Biscoff spread In a bowl, combine the room temperature butter and sugar. Punch the gas out of the dough, then roll it out into an 8x12" rectangle on a lightly floured surface. Add the sugar mixture. Spread it out evenly. Add the melted Biscoff spread. Spread it out evenly. Roll up the dough tightly. Make sure to roll it from the short side (The side measuring 8") Using a sharp knife or clean thread, cut into 6 equal pieces Place the rolls inside a 7x12" glass dish Cover with plastic film and proof for 30-40 mins Bake at 350F for 25 mins For the icing: 100g room temperature Philadelphia cream cheese 50g room temperature butter 25g crunchy melted Biscoff spread 25g sifted powdered sugar In a bowl, cream the room temperature butter, cream cheese, vanilla, and powdered sugar Add the melted Biscoff spread and whisk until combined Allow the rolls to cool for 15 mins before adding the frosting Decorate with Biscoff spread and Biscoff cookies Enjoy 🎥 ostarecipes | IG
0:23

Biscoff Cinnamon Rolls Ingredients For the dough: 125g warm whole milk 6g instant yeast 80g unsalted melted butter 30g granulated sugar 1 room temperature egg 230g all-purpose flour 1/2 tsp salt In the bowl of your stand mixer fitted with a dough hook, whisk the warm milk, melted butter, sugar, egg, and yeast. Add the flour and salt. Knead for 10-15 mins until a smooth dough forms Form the dough into a ball and place it inside a lightly greased bowl. Cover with plastic film and proof for 1 hour until doubled in size. For the filling: 50g unsalted room temperature butter 75g light brown sugar 80g melted crunchy Biscoff spread In a bowl, combine the room temperature butter and sugar. Punch the gas out of the dough, then roll it out into an 8x12" rectangle on a lightly floured surface. Add the sugar mixture. Spread it out evenly. Add the melted Biscoff spread. Spread it out evenly. Roll up the dough tightly. Make sure to roll it from the short side (The side measuring 8") Using a sharp knife or clean thread, cut into 6 equal pieces Place the rolls inside a 7x12" glass dish Cover with plastic film and proof for 30-40 mins Bake at 350F for 25 mins For the icing: 100g room temperature Philadelphia cream cheese 50g room temperature butter 25g crunchy melted Biscoff spread 25g sifted powdered sugar In a bowl, cream the room temperature butter, cream cheese, vanilla, and powdered sugar Add the melted Biscoff spread and whisk until combined Allow the rolls to cool for 15 mins before adding the frosting Decorate with Biscoff spread and Biscoff cookies Enjoy 🎥 ostarecipes | IG

𝕏 Cuisines

19,571 views • 5 days ago

If you think cabbage is boring, you HAVE to try this Garlic Parmesan Melting Cabbage! It is creamy, buttery, and absolutely irresistible. We start with thick, hearty cabbage wedges seared in a hot pan until deep and golden. Then, they braise in a rich, velvety cream sauce infused with garlic, smoked paprika, plenty of savory Parmesan, and fresh parsley. Bake it all together until the cabbage is melt-in-your-mouth tender and the sauce is bubbly and caramelized. 🎥 mymanabites | IG
0:26

If you think cabbage is boring, you HAVE to try this Garlic Parmesan Melting Cabbage! It is creamy, buttery, and absolutely irresistible. We start with thick, hearty cabbage wedges seared in a hot pan until deep and golden. Then, they braise in a rich, velvety cream sauce infused with garlic, smoked paprika, plenty of savory Parmesan, and fresh parsley. Bake it all together until the cabbage is melt-in-your-mouth tender and the sauce is bubbly and caramelized. 🎥 mymanabites | IG

𝕏 Cuisines

43,001 views • 1 month ago

Cinnamon Buns 📍Sweden 🇸🇪 and North America Fabrique Bakery originated in Stockholm and brought traditional Swedish baking methods to North America. The traditional Swedish kanelbulle is a strict departure from the standard American cinnamon roll. There is no white icing or thick cream cheese frosting. The bakers mix ground cardamom directly into the yeast dough to build a sharp, aromatic base. Instead of simply rolling and slicing the pastry, they spread it with a heavy layer of butter and cinnamon, fold it, and twist it by hand into a tight knot. Before going into the oven, the buns are scattered with coarse pearl sugar. These large crystals do not melt, providing a hard crunch on the dark, caramelized exterior. The final pastry is dense, relying entirely on baked butter and warm spices rather than a heavy sugar glaze. Video: Fabrique Bakery
0:29

Cinnamon Buns 📍Sweden 🇸🇪 and North America Fabrique Bakery originated in Stockholm and brought traditional Swedish baking methods to North America. The traditional Swedish kanelbulle is a strict departure from the standard American cinnamon roll. There is no white icing or thick cream cheese frosting. The bakers mix ground cardamom directly into the yeast dough to build a sharp, aromatic base. Instead of simply rolling and slicing the pastry, they spread it with a heavy layer of butter and cinnamon, fold it, and twist it by hand into a tight knot. Before going into the oven, the buns are scattered with coarse pearl sugar. These large crystals do not melt, providing a hard crunch on the dark, caramelized exterior. The final pastry is dense, relying entirely on baked butter and warm spices rather than a heavy sugar glaze. Video: Fabrique Bakery

TasteAtlas

14,627 views • 5 months ago

My dad has a saying: if we didn’t have varenyky with sour cherries in the summer, then the whole year was wasted. When making varenyky with sour cherries, you first remove the pits from the cherries. Then you place the cherries inside the dough, add about half a teaspoon to a teaspoon of sugar, seal the dumpling, and boil it. As it cooks, the cherries release their juice and the sugar melts, creating an incredible sweet-and-tart flavor that’s hard to describe until you’ve tasted it.
0:30

My dad has a saying: if we didn’t have varenyky with sour cherries in the summer, then the whole year was wasted. When making varenyky with sour cherries, you first remove the pits from the cherries. Then you place the cherries inside the dough, add about half a teaspoon to a teaspoon of sugar, seal the dumpling, and boil it. As it cooks, the cherries release their juice and the sugar melts, creating an incredible sweet-and-tart flavor that’s hard to describe until you’ve tasted it.

Olga Patlyuk 🇺🇦

13,802 views • 3 months ago

Forget the drive-thru! Here's a breakfast that's actually worth waking up for! The Recipe: Step 1: Mash a bowl of fresh raspberries Step 2: Mix in chia seeds and a drizzle of honey Step 3: Stir in creamy Greek yogurt and refrigerate until set Step 4: Top with blueberries, granola, and macadamia nuts What it Tastes Like: This is a berry-lover's dream! It's perfectly tart, sweet, and incredibly creamy. Think of it as a fresh, elevated yogurt parfait with the ultimate crunch! Why I'd Love This for Breakfast: It's light, refreshing, and the perfect way to kickstart your day! Plus, it’s great for meal prep—just grab it from the fridge and enjoy! Pairs Perfectly With: Beverages: A hot cup of coffee or a refreshing iced matcha latte Sides: A slice of whole-grain toast with avocado or a couple of hard-boiled eggs for extra protein Would you try this?
0:21

Forget the drive-thru! Here's a breakfast that's actually worth waking up for! The Recipe: Step 1: Mash a bowl of fresh raspberries Step 2: Mix in chia seeds and a drizzle of honey Step 3: Stir in creamy Greek yogurt and refrigerate until set Step 4: Top with blueberries, granola, and macadamia nuts What it Tastes Like: This is a berry-lover's dream! It's perfectly tart, sweet, and incredibly creamy. Think of it as a fresh, elevated yogurt parfait with the ultimate crunch! Why I'd Love This for Breakfast: It's light, refreshing, and the perfect way to kickstart your day! Plus, it’s great for meal prep—just grab it from the fridge and enjoy! Pairs Perfectly With: Beverages: A hot cup of coffee or a refreshing iced matcha latte Sides: A slice of whole-grain toast with avocado or a couple of hard-boiled eggs for extra protein Would you try this?

The_Hemp_Hottie🌿🔥

27,999 views • 5 months ago

Homemade Soft Pretzel Bites ​Ingredients ​1 can refrigerated biscuits ​1/4 cup baking soda ​4 cups water ​Melted butter (for brushing) ​Coarse sea salt ​Instructions ​Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. ​The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). ​Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. ​Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. ​Flavor Variations & Dips ​Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. ​Savory Kick: Add garlic powder and parmesan cheese to the butter topping. ​Best Dips: * Warm beer cheese or queso (as seen in the video). ​Honey mustard. ​Marinara sauce. ​Perfect Pairings ​These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.
1:01

Homemade Soft Pretzel Bites ​Ingredients ​1 can refrigerated biscuits ​1/4 cup baking soda ​4 cups water ​Melted butter (for brushing) ​Coarse sea salt ​Instructions ​Prep the Dough: Cut each biscuit into fourths and roll them into small balls or "bite" shapes. ​The Soda Bath: Bring water to a boil and slowly add the baking soda. Boil the bites for about 30 seconds (this gives them that signature pretzel flavor and color). ​Season: Place on a baking sheet, brush generously with melted butter, and sprinkle with coarse salt. ​Bake: Pop them in the oven at 425°F (218°C) for 12–15 minutes until golden brown. ​Flavor Variations & Dips ​Sweet Version: Skip the salt and toss the baked bites in cinnamon sugar. Serve with a side of cream cheese frosting. ​Savory Kick: Add garlic powder and parmesan cheese to the butter topping. ​Best Dips: * Warm beer cheese or queso (as seen in the video). ​Honey mustard. ​Marinara sauce. ​Perfect Pairings ​These pair perfectly with a cold soda or ginger ale. If you’re feeling nostalgic, they’re the ultimate snack to munch on while watching a classic 80s flick or playing some retro video games.

The_Hemp_Hottie🌿🔥

18,751 views • 4 months ago

👴🏻 Your sugar cravings are AGING. If you’re craving sugar and your skin looks bad… you need this recipe! 👇🏻 Recipe: 4 green apples 3/4 cup water 3 tablespoons powdered gelatin Couple dashes of cinnamon Cup up apples and heat on stove top with water and break down until it turns into basically apple sauce. Transfer into a kitchen aid and whisk constantly while slowly pouring in gelatin and even a few dashes of cinnamon. Whisk for about 15 minutes Place into a parchment covered dish Refrigerate for 4 hours Cut up and enjoy! #dessert #marshmallow #healthydessert #antiaging #skinhealth
0:42

👴🏻 Your sugar cravings are AGING. If you’re craving sugar and your skin looks bad… you need this recipe! 👇🏻 Recipe: 4 green apples 3/4 cup water 3 tablespoons powdered gelatin Couple dashes of cinnamon Cup up apples and heat on stove top with water and break down until it turns into basically apple sauce. Transfer into a kitchen aid and whisk constantly while slowly pouring in gelatin and even a few dashes of cinnamon. Whisk for about 15 minutes Place into a parchment covered dish Refrigerate for 4 hours Cut up and enjoy! #dessert #marshmallow #healthydessert #antiaging #skinhealth

Janna Breslin

18,577 views • 7 months ago

The last pancake recipe you will ever need. No more pancake mix or other recipes. This is the one. Ingredients below: - 2 cups all purpose flour - 2 cups whole milk - 5 tsp baking powder - 1 tsp salt - 2 tsp cinnamon sugar (1:4 ratio) - 3 tsp granulated sugar - 1 lemon juice and zest - 2 eggs - 1 tsp vanilla extract - 4 tbsp melted butter Combine the wet and dry separately like I do and then combine slowly with a whisk by hand. Always have butter in the pan that is foamy and keep your pan on a gentle heat.
1:02

The last pancake recipe you will ever need. No more pancake mix or other recipes. This is the one. Ingredients below: - 2 cups all purpose flour - 2 cups whole milk - 5 tsp baking powder - 1 tsp salt - 2 tsp cinnamon sugar (1:4 ratio) - 3 tsp granulated sugar - 1 lemon juice and zest - 2 eggs - 1 tsp vanilla extract - 4 tbsp melted butter Combine the wet and dry separately like I do and then combine slowly with a whisk by hand. Always have butter in the pan that is foamy and keep your pan on a gentle heat.

DadChef

1,167,227 views • 2 years ago

This family was going out to dinner as a family of 5. After their meal they were contemplating on dessert. But the dad refuses to pay for it since he claims he can make it for free. He then asks the server for cinnamon. And he mixes it with the sugar packets at the table. He spreads butter on tortillas and coats them with the cinnamon sugar mixture and gives them to his kids as their dessert. I know people try to find ways to save money when dining out, but is this a good way to do it or can it be viewed as being cheap and tacky?
0:42

This family was going out to dinner as a family of 5. After their meal they were contemplating on dessert. But the dad refuses to pay for it since he claims he can make it for free. He then asks the server for cinnamon. And he mixes it with the sugar packets at the table. He spreads butter on tortillas and coats them with the cinnamon sugar mixture and gives them to his kids as their dessert. I know people try to find ways to save money when dining out, but is this a good way to do it or can it be viewed as being cheap and tacky?

SonnyBoy🇺🇸

468,660 views • 7 months ago