What’s your best guess? #thrifted #thriftstorefinds #thrift #thriftshop #thriftedhome #thriftfinds #thrifting #thriftingfinds
@nikkidinki was talking about a different kind of pool party😂😂😂
Which is your favorite?
@nikkidinki was talking about a different kind of pool party😂😂😂
Which is your favorite?
@nikkidinki was talking about a different kind of pool party😂😂😂
Which is your favorite?
@nikkidinki was talking about a different kind of pool party😂😂😂
Which is your favorite?
Who has one of these??? #thrifted #thriftedhome #thrift #thriftingcommunity #thriftstorefinds #thrifting
Best frozen cocktail?
For this one you need lime popsicles, fresh mint, rum and a blender!
Happy summer y’all.
So who know’s when the premade graham cracker crusts were introduced?
This is one of those “oh dang, I said I’d bring dessert to the potluck and I forgot to make it!” recipes. Feel free to get creative with the kool aid. The different flavors drastically change the color!
Lemonade Pie
Ingredients:
1 pre-made Graham cracker crust
1 packet of Kool-Aid Lemonade flavor
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) Cool Whip, thawed
Instructions:
Preheat your oven to 350°F (175°C).
Bake the pre-made Graham cracker crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely.
In a large mixing bowl, combine the Kool-Aid Lemonade powder and sweetened condensed milk. Mix until well combined.
Gently fold in the Cool Whip until the mixture is smooth and evenly blended.
Pour the Kool-Aid mixture into the cooled Graham cracker crust, spreading it evenly.
Refrigerate the pie for at least 2 hours or overnight to allow it to set.
Once chilled and set, slice and serve your refreshing Kool-Aid pie.
Enjoy this easy, no-bake lemonade pie!
#easyrecipes #easydessert #memorialdayrecipes #summerbaking @coolwhip @kraftheinz
I am humbled by their sacrifice.
#memorialday #memorialdayweekend
What do you think? And also you should save this recipe!
Puff Pastry Tomato Tart
Ingredients:
1 sheet of puff pastry, thawed
1/3 cup pesto
1 cup smoked mozzarella, shredded
2-3 fresh tomatoes, thinly sliced
1 egg, beaten (for egg wash)
1-2 tablespoons Everything Seasoning
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Unroll the thawed puff pastry sheet on a lightly floured surface. Using a rolling pin, gently roll out the puff pastry to smooth any creases and to slightly enlarge it. Move to the prepared baking sheet.
Spread the pesto evenly over the puff pastry, leaving 1/2 inch border.
Sprinkle the shredded smoked cheese evenly over the pesto layer.
Lay the tomato slices over the cheese, slightly overlapping if necessary. Arrange them in a visually appealing pattern.
Brush the edges of the puff pastry with the beaten egg. Sprinkle the Everything Seasoning generously over the entire tart, including the tomatoes and the edges of the puff pastry.
Bake 25-30 minutes, or until the puff pastry is golden brown and puffed up, and the cheese is melted and bubbly.
Remove the tart from the oven and let it cool slightly on the baking sheet before transferring it to a cutting board. Slice into squares or rectangles and serve warm or at room temperature.
Taste testing instant chocolate pudding! What should I try next?
#tastetest
Have you ever made gougeres? Watch the full episode of how to make these babies on YouTube now!
Pesto Gougeres (cheese puffs)
INGREDIENTS:
1 cup whole milk
8 Tbsp (4 oz) unsalted butter
1 tsp kosher salt
1 cup (5 oz) all-purpose flour or
4 large eggs
1 cup (4 oz) gruyere or Parmesan, shredded
1/8 cup pesto
2 tsp freshly ground black pepper
Parmesan or Gruyere cheese, shredded or grated for sprinkling
Method:
Preheat oven to 425 degrees F.
whole milk and butter and salt in pan until boil. Add flour and stir to panade forms, pulls away and is smooth.
Using a hand or stand mixer with paddle attachment, add eggs 1 at a time.
Add the cheese, pesto and pepper and mix by hand to fold in the ingredients. Using 3/4 1 ounce portion scoop, scoop onto parchment lined cookie sheet.
Sprinkle with cheese.
Bake in preheated oven for 15 minutes, then lower the oven temp to 350 and cook for another 15-20 until the pastries have puffed up and have browned in color. When you remove them from the oven use a skewer poke a vent hole in the side to release the stream to prevent deflating.
I didn’t buy it and then I watched Flowers by the Bunch designing this center piece on YouTube and immediately regretted my decision… dang.
Clearly it’s NOT tomato season yet😂😂😂 Should I keep it and give it another try once the brandywines hit the farmer’s market?
What was I making?
Once most of the flour is rubbed off then I wash, less gluey and big chunks of dough don’t up in my sink.
What is your go to late night recipe??? This is top three for me!
What’s your favorite summertime dessert using pastry cream???
Vanilla pastry Cream
3/4 cup sugar
1/4 cup corn starch
1/4 teaspoon salt
6 egg yolks
1 1/2 cups evaporated milk (1 can)
1 1/2 cups half and half
1 vanilla bean
In a medium bowl whisk together the sugar, corn starch and salt. Add the egg yolks and combine until thick and smooth.
In a large heavy bottom pot, heat the evaporated milk and half and half until warm. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the milk mixture. Slowly pour the milk mixture into the egg mixture. Whisking constantly.
Transfer the mixture back to pot and heat over medium low stirring constantly until the mixture thickens enough to coat the back of a spoon, about 6-8 minutes.
Remove from the heat and pour into a glass bowl. Press a sheet of plastic wrap onto the top to prevent the top from drying out and refrigerate until cold, about 2 hours.
Would you try plant based Salmon??? It works really well as a vegetarian substitute in this recipe!
Lox Stuffed Biscuits
Ingredients:
1 tube canned biscuits (8 count)
4 ounces cream cheese or vegan cream cheese, softened
1 tablespoon chopped capers
2 tablespoons chopped chives
2 ounces lox salmon on vegan lox salmon, chopped
Everything seasoning
Method:
Preheat the oven to 350 (convection) or 375 degrees F. Line a cookie sheet with parchment and set aside.
In a large bowl combine the cream cheese, capers, chives, and lox. Stir to combine.
Open the tube of biscuits and roll each biscuit to 1/3 inch thickness. Add 2 tablespoons of filling to the center of each biscuit and fold over to form a half moon. Press the seam where the two sides meet. (This will open slightly during baking, that’s what you want!) Brush the top with water and sprinkle with everything seasoning.
Bake until golden brown and puffed, about 12-14 minutes. Serve immediately!
For us it’s biscuits, pepper gravy, home fries, scrambled eggs, and coffee! We pile it all up and gravy goes on top!!!! Growing up there was also crispy bacon. What’s your brunch tradition?
For us it’s biscuits, pepper gravy, home fries, scrambled eggs, and coffee! We pile it all up and gravy goes on top!!!! Growing up there was also crispy bacon. What’s your brunch tradition?
For us it’s biscuits, pepper gravy, home fries, scrambled eggs, and coffee! We pile it all up and gravy goes on top!!!! Growing up there was also crispy bacon. What’s your brunch tradition?
For us it’s biscuits, pepper gravy, home fries, scrambled eggs, and coffee! We pile it all up and gravy goes on top!!!! Growing up there was also crispy bacon. What’s your brunch tradition?
For us it’s biscuits, pepper gravy, home fries, scrambled eggs, and coffee! We pile it all up and gravy goes on top!!!! Growing up there was also crispy bacon. What’s your brunch tradition?
This week’s all new Summer Baking Championship is on tonight @foodnetwork at 8 PM, themed “summer cruise”
@jessepalmer is aboard a summer cruise, and he’s in awe of the elevated water ride on the ship. Inspired by the ride’s inner tubes, he tasks the bakers with creating giant, colorful inner tube cakes. Then, Jesse docks for a day trip on an island where snorkeling is popular, so the bakers make snorkeling lagoon cheesecakes with underwater objects that judges @carlaphall @duffgoldman and I can see through a layer of gelatin.
#SummerBakingChampionship @foodnetwork @StreamOnMax