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(Recipe👇) MONSTER MISO CHOC CHIP COOKIES! 👻👻👻
Ingredients:
•1 stick unsalted butter
•2/3 cup brown sugar
•1/4 cup granulated sugar
•1 large egg
•1 tsp vanilla extract
•1 cup AP flour
•1/2 tsp salt
•1/2 tsp instant espresso powder
•1/4 tsp baking powder
•1/4 tsp baking soda
•1-2 tbsp beet powder (optional for color)
•1 cup chocolate chips
•different size candy eyes
🍪Method:
Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Brown the butter by melting in a small saucepan over low heat until browned. While butter is browning, mix flour, salt, espresso powder, baking powder, baking soda and beet powder (if using) together in a medium bowl and set aside. In a large mixing bowl, mix brown sugar, granulated sugar and brown butter. Add egg and vanilla extract then beat with hand mixer for 2 minutes until it turns light gold and fluffy. Add in your dry ingredients and mix until fully incorporated. Mix in chocolate chips then let chill in the fridge for 30 minutes. Once the dough has chilled, scoop out around 2 tbsp of dough and roll into a ball. Space out 3 inches in between each dough ball. This makes about 10 large cookies 55 per sheet), but if you want more smaller ones just adjust the size of the dough balls and cooking time. Bake for 11-12 minutes or until they start to brown. If you want them to be spread out thin like mine, take them out after 7 minutes and bang the pan on the counter, allowing them to spread. Repeat every 2 minutes until baked. When done place eyeballs all around! Enjoy!
#fallrecipe #misorecipe #chocolatechipcookies #halloweenfoodideas
Ingredients:
•1 stick unsalted butter
•2/3 cup brown sugar
•1/4 cup granulated sugar
•1 large egg
•1 tsp vanilla extract
•1 cup AP flour
•1/2 tsp salt
•1/2 tsp instant espresso powder
•1/4 tsp baking powder
•1/4 tsp baking soda
•1-2 tbsp beet powder (optional for color)
•1 cup chocolate chips
•different size candy eyes
🍪Method:
Preheat oven to 350F. Prepare 2 baking sheets with parchment paper. Brown the butter by melting in a small saucepan over low heat until browned. While butter is browning, mix flour, salt, espresso powder, baking powder, baking soda and beet powder (if using) together in a medium bowl and set aside. In a large mixing bowl, mix brown sugar, granulated sugar and brown butter. Add egg and vanilla extract then beat with hand mixer for 2 minutes until it turns light gold and fluffy. Add in your dry ingredients and mix until fully incorporated. Mix in chocolate chips then let chill in the fridge for 30 minutes. Once the dough has chilled, scoop out around 2 tbsp of dough and roll into a ball. Space out 3 inches in between each dough ball. This makes about 10 large cookies 55 per sheet), but if you want more smaller ones just adjust the size of the dough balls and cooking time. Bake for 11-12 minutes or until they start to brown. If you want them to be spread out thin like mine, take them out after 7 minutes and bang the pan on the counter, allowing them to spread. Repeat every 2 minutes until baked. When done place eyeballs all around! Enjoy!
#fallrecipe #misorecipe #chocolatechipcookies #halloweenfoodideas
(recipe👇) Apple, Blue Cheese + Prosiutto Upside Down Pastry!! Perfect fall flavors wrapped up in a puff pastry. Great for parties or a delicious snack, iT’s so easy anyone can make it! 🧡
Ingredients//
•6 tsp honey
•1 sheet pre made puff pastry @pepperidgefarms
•1 honey crisp apple, thinly sliced
•1 cup blue cheese or 1 small block
•3 slices good quality proscuitto
•1 egg + splash of water for egg wash
•chopped walnuts and fresh thyme for garnish
Method//
Preheat the oven to 400F. On a large baking sheet lined with parchment paper, drizzle 1 tsp of honey. Layer 3-4 slices of apple down over the honey, then layer 2 tbsp or a couple thick slices of blue cheese on top of that. Tear a piece of prosciutto in half and then roll up one half and place on top of the blue cheese. Roll out your puff pastry sheet and cut it into 6 rectangles. Layered on of the rectangles over the top of the pile you’ve created and use the prongs of a fork to somewhat seal it down. Repeat 5 more times and then cover then all with egg wash. Bake in the oven for 30-35 minutes, or until the puff pastry is nice and browned. Remove, flip and sprinkle with chopped walnuts and fresh thyme to serve!
#foodtok #applerecipes #upsidedownpastry #easysnackideas
Ingredients//
•6 tsp honey
•1 sheet pre made puff pastry @pepperidgefarms
•1 honey crisp apple, thinly sliced
•1 cup blue cheese or 1 small block
•3 slices good quality proscuitto
•1 egg + splash of water for egg wash
•chopped walnuts and fresh thyme for garnish
Method//
Preheat the oven to 400F. On a large baking sheet lined with parchment paper, drizzle 1 tsp of honey. Layer 3-4 slices of apple down over the honey, then layer 2 tbsp or a couple thick slices of blue cheese on top of that. Tear a piece of prosciutto in half and then roll up one half and place on top of the blue cheese. Roll out your puff pastry sheet and cut it into 6 rectangles. Layered on of the rectangles over the top of the pile you’ve created and use the prongs of a fork to somewhat seal it down. Repeat 5 more times and then cover then all with egg wash. Bake in the oven for 30-35 minutes, or until the puff pastry is nice and browned. Remove, flip and sprinkle with chopped walnuts and fresh thyme to serve!
#foodtok #applerecipes #upsidedownpastry #easysnackideas
💀BBQ Chicken Pizza Skulls💀
Ingredients//
•pizza dough, store bought or handmade
•1 1/2 cup shredded chicken
•1/4 cup (mix with chicken) + 6 tbsp bbq sauce
•1 cup shredded cheddar
•1/2 ball of fresh mozzarella
•1 onion, caramelized
•1 egg+ 1 tbsp water for egg wash
Method//
Preheat oven 400F. Lay a piece of pizza dough over the skull and push in to form. Layer 1 tbsp bbq sauce,
a spoonful of bbq chicken, sprinkle of cheddar cheese and fresh mozzarella and top with caramelized onions. Fold the dough over and pinch to seal. Brush egg wash over the tops and bake for 30-35 minutes or until browned! #bbqchicken #pizzaskulls #halloweenfoodideas #halloweenpartyfood
Ingredients//
•pizza dough, store bought or handmade
•1 1/2 cup shredded chicken
•1/4 cup (mix with chicken) + 6 tbsp bbq sauce
•1 cup shredded cheddar
•1/2 ball of fresh mozzarella
•1 onion, caramelized
•1 egg+ 1 tbsp water for egg wash
Method//
Preheat oven 400F. Lay a piece of pizza dough over the skull and push in to form. Layer 1 tbsp bbq sauce,
a spoonful of bbq chicken, sprinkle of cheddar cheese and fresh mozzarella and top with caramelized onions. Fold the dough over and pinch to seal. Brush egg wash over the tops and bake for 30-35 minutes or until browned! #bbqchicken #pizzaskulls #halloweenfoodideas #halloweenpartyfood
(recipe👇) Apple, Pear + Cranberry Streusel Pie!
Ingredients//
•1 pie crust
•1/2 cup butter
•3 apples
•1 1/2-2 bosc pears
•3/4 cup fresh cranberries
•1/3 cup sugar
•3/4 cup light brown sugar
•1/2 tsp salt
•4 tbsp AP flour
topping
•1/3 cup butter, softened
•1/2 cup + 2 tbsp ap flour
•3/4 cup light brown sugar
•2 tbsp sugar
•1/4 tsp salt
•1/2 tsp cinnamon
1. Preheat oven to 350 F. Keep pie crust in freezer until ready to fill. Slice apples and pears in medium thick slices.
2. Combine all filling ingredients in medium pot and cook over low to medium heat until thick, about 10 minutes, watching carefully. Stir gently so fruit does not break down. Allow to cool.
3. Combine all topping ingredients and pulse in food processor briefly. 4. Place filling in frozen pie shell. 5. Place crumb topping on top of filling, spreading evenly to edges. 6. Bake for 45 minutes at 350F or until topping is brown and juice bubbles up from below. If the pie is browning too quickly, reduce heat to 325F. Let cool before cutting and serving. Enjoy!
#fallpie #fallbaking #applepie #foodtok #easypierecipe
Ingredients//
•1 pie crust
•1/2 cup butter
•3 apples
•1 1/2-2 bosc pears
•3/4 cup fresh cranberries
•1/3 cup sugar
•3/4 cup light brown sugar
•1/2 tsp salt
•4 tbsp AP flour
topping
•1/3 cup butter, softened
•1/2 cup + 2 tbsp ap flour
•3/4 cup light brown sugar
•2 tbsp sugar
•1/4 tsp salt
•1/2 tsp cinnamon
1. Preheat oven to 350 F. Keep pie crust in freezer until ready to fill. Slice apples and pears in medium thick slices.
2. Combine all filling ingredients in medium pot and cook over low to medium heat until thick, about 10 minutes, watching carefully. Stir gently so fruit does not break down. Allow to cool.
3. Combine all topping ingredients and pulse in food processor briefly. 4. Place filling in frozen pie shell. 5. Place crumb topping on top of filling, spreading evenly to edges. 6. Bake for 45 minutes at 350F or until topping is brown and juice bubbles up from below. If the pie is browning too quickly, reduce heat to 325F. Let cool before cutting and serving. Enjoy!
#fallpie #fallbaking #applepie #foodtok #easypierecipe
(recipe👇) 🍊 Mini Orange Trifles! 🍊
Ingredients for custard//
• ½ cup fresh sorange juice
• 2 tsp orange zest
• ⅔ cup sugar
• 1 ½ cup heavy cream
• 6 egg yolks
Ingredients for orange simple syrup//
• peel of 1 orange
• ½ cup sugar
• ½ cup water
Ingredients for whipped cream//
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
Method//
Custard-Combine the heavy cream, orange zest and half of your sugar in a small saucepan and bring to a boil. In a medium glass bowl place your egg yolks, orange juice and the rest of your sugar. Whisk for about a minute until well blended. Once the cream is boiling, remove from heat and whisk a small amount at a time into your egg mixture until all is in. Place this mix back into the saucepan over medium/low heat and cook, stirring constantly, until it thickens (about 6 minutes). Strain through a fine mesh strainer, then cover with plastic wrap touching the top of the custard and set in the refrigerator for at least 2 hours.
Orange Simple syrup- in a small saucepan, heat water, sugar and orange peels until sugar dissolves. Remove from heat and let steep for 5 minutes before straining out orange peels. This is when you would make your cake also.
Whipped cream- whip heavy cream and vanilla extract on high in a stand mixer or using a hand mixer for a couple minutes. Add in the powdered sugar and continue whipping until stiff peaks form. Once everything is ready, assemble the trifle. Using a 4 inch cookie cutter, cut circles out of the cake and slice them in half. Layer one slice at the bottom of the trifle container. Drizzle that with some simple syrup, then pour a good amount of custard on top of that. Next layer another round of cake and drizzle with syrup. Finish with a nice layer of whipped cream and orange slice garnish and enjoy!
#orangecustard #triflerecipe #citrusseason #minitrifle #desserttiktok
Ingredients for custard//
• ½ cup fresh sorange juice
• 2 tsp orange zest
• ⅔ cup sugar
• 1 ½ cup heavy cream
• 6 egg yolks
Ingredients for orange simple syrup//
• peel of 1 orange
• ½ cup sugar
• ½ cup water
Ingredients for whipped cream//
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
Method//
Custard-Combine the heavy cream, orange zest and half of your sugar in a small saucepan and bring to a boil. In a medium glass bowl place your egg yolks, orange juice and the rest of your sugar. Whisk for about a minute until well blended. Once the cream is boiling, remove from heat and whisk a small amount at a time into your egg mixture until all is in. Place this mix back into the saucepan over medium/low heat and cook, stirring constantly, until it thickens (about 6 minutes). Strain through a fine mesh strainer, then cover with plastic wrap touching the top of the custard and set in the refrigerator for at least 2 hours.
Orange Simple syrup- in a small saucepan, heat water, sugar and orange peels until sugar dissolves. Remove from heat and let steep for 5 minutes before straining out orange peels. This is when you would make your cake also.
Whipped cream- whip heavy cream and vanilla extract on high in a stand mixer or using a hand mixer for a couple minutes. Add in the powdered sugar and continue whipping until stiff peaks form. Once everything is ready, assemble the trifle. Using a 4 inch cookie cutter, cut circles out of the cake and slice them in half. Layer one slice at the bottom of the trifle container. Drizzle that with some simple syrup, then pour a good amount of custard on top of that. Next layer another round of cake and drizzle with syrup. Finish with a nice layer of whipped cream and orange slice garnish and enjoy!
#orangecustard #triflerecipe #citrusseason #minitrifle #desserttiktok
(Recipe👇) Curry sweet potato toast with miso guacamole and sauerkraut!
Ingredients//
•1 sweet potato
•avocado oil
•curry powder
•salt
Toppings//
•1 avocado, mashed
•2 tsp white miso paste
•1/2 tsp salt
•1/2 tsp chili powder
•sauerkraut
•egg
•chives
Method//
Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Slice your sweet potato in 1/2”-1” rounds (depending on how thick you really want it). Lay them on the baking sheet, and then drizzle avocado oil over each. Use a brush to spread it around, then sprinkle with curry powder and salt. Repeat on the other side and then bake in the oven for 30 min. or until tender. Save in an airtight container in the fridge to pop in the toaster!
To make the toast- mix the miso paste, salt and chili powder into the avocado. Layer one sweet potato round down then top with avocado, sauerkraut, fried egg and chives!
#sweetpotatotoast #friedegg #breakfastideas #sauerkraut #misorecipes
Ingredients//
•1 sweet potato
•avocado oil
•curry powder
•salt
Toppings//
•1 avocado, mashed
•2 tsp white miso paste
•1/2 tsp salt
•1/2 tsp chili powder
•sauerkraut
•egg
•chives
Method//
Preheat oven to 400°F. Prepare a baking sheet with parchment paper. Slice your sweet potato in 1/2”-1” rounds (depending on how thick you really want it). Lay them on the baking sheet, and then drizzle avocado oil over each. Use a brush to spread it around, then sprinkle with curry powder and salt. Repeat on the other side and then bake in the oven for 30 min. or until tender. Save in an airtight container in the fridge to pop in the toaster!
To make the toast- mix the miso paste, salt and chili powder into the avocado. Layer one sweet potato round down then top with avocado, sauerkraut, fried egg and chives!
#sweetpotatotoast #friedegg #breakfastideas #sauerkraut #misorecipes
(Recipe👇) Vegan Choc No Churn Ice Cream! Its still hot as hell here so there’s still time to make this delicious ice cream 🙌🙌
Ingredients//
•1 can coconut milk
•1/2 cup cashew butter
•3 tbsp maple syrup
•1 tsp vanilla extract
•1/2 cup cocoa powder
•chocolate chunks or brownie bits optional but definitely recommended
Method//
Combine all the ingredients, besides the optional mix ins, in a food processor and blend until well combined. Pour into a freezer safe container and let set for 1 hour. This is when you would take it out and mix in the optional add ins like brownie chunks (in the video). Place back in the freezer and let freeze solid, about 2 more hours at least. #foodtok #nochurnicecream #chocolatedessert #veganrecipes #veganicecream
Ingredients//
•1 can coconut milk
•1/2 cup cashew butter
•3 tbsp maple syrup
•1 tsp vanilla extract
•1/2 cup cocoa powder
•chocolate chunks or brownie bits optional but definitely recommended
Method//
Combine all the ingredients, besides the optional mix ins, in a food processor and blend until well combined. Pour into a freezer safe container and let set for 1 hour. This is when you would take it out and mix in the optional add ins like brownie chunks (in the video). Place back in the freezer and let freeze solid, about 2 more hours at least. #foodtok #nochurnicecream #chocolatedessert #veganrecipes #veganicecream
(Recipe👇) Healthier Mini Banana Choc Chip Muffins! These are so fun to make with your kiddo, that’s how I came up with this insanely fluffy delicious tiny treat!
Ingredients//
•2 bananas, ripe
•1/2 cup apple sauce
•1/2 cup sour cream
•1/4 cup maple syrup
•3 tbsp avocado oil
•2 eggs
•1 tsp vanilla extract
•1/2 tsp cinnamon
•1 tsp baking powder
•1/2 baking soda
•1/4 tsp salt
•1 1/3 cup whole wheat flour
•1/2 cup chocolate chips
Method//
Preheat the oven to 375°F. Spray 2 mini muffin pans with cooking spray. In a large glass bowl, mash the bananas. Stir in the apple sauce, sour cream, maple syrup and avocado oil. Next, whip in the eggs and vanilla extract with a whisk. In a medium bowl, mix the whole wheat flour, cinnamon, baking powder, baking soda, and salt. Carefully mix in the dry ingredients into the wet ingredients, just until combined. Careful not to overmix! Place about 1 tbsp of batter in each muffin hole. Bake for 10 minutes, or until a toothpick comes out clean. This makes about 36 mini muffins, or 12 regular size!
#minimuffins #healthiermuffins #bananachocolatechip #foodtok
Ingredients//
•2 bananas, ripe
•1/2 cup apple sauce
•1/2 cup sour cream
•1/4 cup maple syrup
•3 tbsp avocado oil
•2 eggs
•1 tsp vanilla extract
•1/2 tsp cinnamon
•1 tsp baking powder
•1/2 baking soda
•1/4 tsp salt
•1 1/3 cup whole wheat flour
•1/2 cup chocolate chips
Method//
Preheat the oven to 375°F. Spray 2 mini muffin pans with cooking spray. In a large glass bowl, mash the bananas. Stir in the apple sauce, sour cream, maple syrup and avocado oil. Next, whip in the eggs and vanilla extract with a whisk. In a medium bowl, mix the whole wheat flour, cinnamon, baking powder, baking soda, and salt. Carefully mix in the dry ingredients into the wet ingredients, just until combined. Careful not to overmix! Place about 1 tbsp of batter in each muffin hole. Bake for 10 minutes, or until a toothpick comes out clean. This makes about 36 mini muffins, or 12 regular size!
#minimuffins #healthiermuffins #bananachocolatechip #foodtok
(Recipe👇) Mini Upside Down Rhubard Spiced Cakes!
Ingredients for rhubarb topping:
•½ lbs rhubarb, diced small
•1 tsp cornstarch
•¼ cup granulated sugar
•¼ cup light brown sugar
•4 tbsp butter
•1 tsp vanilla
Ingredients for cake:
•1 cup AP flour
•½ tsp baking powder
•¼ tsp baking soda
•½ tsp salt
•½ tsp cinnamon
•4 tbsp butter, softened
•⅓ cup granulated sugar
•¼ cup light brown sugar
•1 large egg
•1 tsp vanilla
•⅔ cup buttermilk
Method//
Preheat the oven to 375°F and lightly grease the insides of your jumbo silicone muffin mold. This can be done with a regular metal jumbo muffin mold, but I would grease a little heavier.
For the rhubarb topping- In a medium sized bowl, mix your rhubarb, cornstarch and granulated sugar. Set aside. In a small pan over medium heat, melt the 4 tbsp of butter and then add your brown sugar. Mix until well incorporated and the brown sugar is mostly melted. Remove from heat and stir in your vanilla extract. This will be your “caramel” topping.
For the cake- In a medium bowl mix the AP flour, baking soda, baking powder, salt and cinnamon until well incorporated. Using a stand mixer, or a handheld mixer, beat the softened butter for about a minute on medium, then add in both granulated and light brown sugar and continue beating on medium until everything is light and fluffy. Scrape down sides as needed, then add in your egg and vanilla extract. Beat for another minute on medium and then add ⅓ of your dry ingredient mixture. After that is incorporated, add ½ of your buttermilk, then another ⅓ of your flour mixture, followed by the last half of your buttermilk. Finish with the last ⅓ of the flour mixture and mix until there is no visible dry flour left.
Now to assemble, first you will want to put about 1 tbsp of your caramel into the bottom of each muffin mold. Next will be ¼ cup of the rhubarb with its juices. Then, I used an ice cream scoop, scoop about ½ cup of batter onto the top of the rhubarb in each muffin hole. You may add more but start with a ½ cup in each and then distribute the rest evenly among all 6 muffins. You don’t want it to be up to the top, but more around ¾ filled because the cake will rise and if it’s too full they won’t sit flat.
Bake for about 30 minutes in the oven, or until they start to brown around the edges and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 10 minutes before you flip them over. You don’t want to wait too much longer than that or they won’t come out as easily. When the 10 minutes is up, run a knife around the edge of each muffin, then place a cooling rack on top and quickly flip it upside down. Carefully remove the muffin pan and they are ready! Serve warm with ice cream or whipped cream, and a sprig of fresh mint!
#rhubarbdesserts #minicake #fallbaking #foodtoker #recipevideos
Ingredients for rhubarb topping:
•½ lbs rhubarb, diced small
•1 tsp cornstarch
•¼ cup granulated sugar
•¼ cup light brown sugar
•4 tbsp butter
•1 tsp vanilla
Ingredients for cake:
•1 cup AP flour
•½ tsp baking powder
•¼ tsp baking soda
•½ tsp salt
•½ tsp cinnamon
•4 tbsp butter, softened
•⅓ cup granulated sugar
•¼ cup light brown sugar
•1 large egg
•1 tsp vanilla
•⅔ cup buttermilk
Method//
Preheat the oven to 375°F and lightly grease the insides of your jumbo silicone muffin mold. This can be done with a regular metal jumbo muffin mold, but I would grease a little heavier.
For the rhubarb topping- In a medium sized bowl, mix your rhubarb, cornstarch and granulated sugar. Set aside. In a small pan over medium heat, melt the 4 tbsp of butter and then add your brown sugar. Mix until well incorporated and the brown sugar is mostly melted. Remove from heat and stir in your vanilla extract. This will be your “caramel” topping.
For the cake- In a medium bowl mix the AP flour, baking soda, baking powder, salt and cinnamon until well incorporated. Using a stand mixer, or a handheld mixer, beat the softened butter for about a minute on medium, then add in both granulated and light brown sugar and continue beating on medium until everything is light and fluffy. Scrape down sides as needed, then add in your egg and vanilla extract. Beat for another minute on medium and then add ⅓ of your dry ingredient mixture. After that is incorporated, add ½ of your buttermilk, then another ⅓ of your flour mixture, followed by the last half of your buttermilk. Finish with the last ⅓ of the flour mixture and mix until there is no visible dry flour left.
Now to assemble, first you will want to put about 1 tbsp of your caramel into the bottom of each muffin mold. Next will be ¼ cup of the rhubarb with its juices. Then, I used an ice cream scoop, scoop about ½ cup of batter onto the top of the rhubarb in each muffin hole. You may add more but start with a ½ cup in each and then distribute the rest evenly among all 6 muffins. You don’t want it to be up to the top, but more around ¾ filled because the cake will rise and if it’s too full they won’t sit flat.
Bake for about 30 minutes in the oven, or until they start to brown around the edges and a toothpick inserted comes out clean. Remove from the oven and allow to cool for 10 minutes before you flip them over. You don’t want to wait too much longer than that or they won’t come out as easily. When the 10 minutes is up, run a knife around the edge of each muffin, then place a cooling rack on top and quickly flip it upside down. Carefully remove the muffin pan and they are ready! Serve warm with ice cream or whipped cream, and a sprig of fresh mint!
#rhubarbdesserts #minicake #fallbaking #foodtoker #recipevideos
✨NEW✨recipe👇Matcha Italian cream soda 💚 This was a dream I had to make reality. One of my favorite drinks as a kid was Italian cream soda and I still love them just as much to this day, but now I also love matcha.
📖Ingredients//
•1/2 tsp matcha powder
•1 tbsp hot/boiling water
•2 tbsp vanilla simple syrup (recipe below)
•1 cup ice
•1/2 Topo Chico mineral water or seltzer water
•1/4 cup plant based creamer (this is what I used) or heavy cream
📖Method//
First make your vanilla simple syrup by mixing 1/2 cup sugar and 1/2 cup water in a pot over medium heat. Let the sugar melt all the way, then remove from heat and add 1 tsp vanilla extract. Store in a glass jar on the counter to use for about 5 of these.
Next, in the bottom of a 16oz glass mix your matcha powder and hot water and whisk together until the matcha is no longer clumpy. Now add the ice to your cup and pour over the mineral or seltzer water. Top this off with your plant based creamer or heavy cream and mix with a straw. Enjoy!💚
✨Indulge in the delightful flavors of a matcha Italian cream soda, a refreshing beverage that combines the vibrant essence of matcha powder with the smoothness of vanilla syrup. Made by blending matcha powder with water, this enchanting drink is further elevated with the addition of mineral or seltzer water, creating a sparkling sensation on your palate. Whether you prefer a dairy-free option with a creamy plant-based creamer or the richness of heavy cream, this matcha-infused creation offers a harmonious balance of flavors that will captivate your taste buds. Discover the perfect fusion of Japanese tradition and Italian flair in every sip, and let this matcha Italian cream soda transport you to a realm of exquisite refreshment.✨
#matcha #matchalatte #italiancreamsoda #drinkrecipe
📖Ingredients//
•1/2 tsp matcha powder
•1 tbsp hot/boiling water
•2 tbsp vanilla simple syrup (recipe below)
•1 cup ice
•1/2 Topo Chico mineral water or seltzer water
•1/4 cup plant based creamer (this is what I used) or heavy cream
📖Method//
First make your vanilla simple syrup by mixing 1/2 cup sugar and 1/2 cup water in a pot over medium heat. Let the sugar melt all the way, then remove from heat and add 1 tsp vanilla extract. Store in a glass jar on the counter to use for about 5 of these.
Next, in the bottom of a 16oz glass mix your matcha powder and hot water and whisk together until the matcha is no longer clumpy. Now add the ice to your cup and pour over the mineral or seltzer water. Top this off with your plant based creamer or heavy cream and mix with a straw. Enjoy!💚
✨Indulge in the delightful flavors of a matcha Italian cream soda, a refreshing beverage that combines the vibrant essence of matcha powder with the smoothness of vanilla syrup. Made by blending matcha powder with water, this enchanting drink is further elevated with the addition of mineral or seltzer water, creating a sparkling sensation on your palate. Whether you prefer a dairy-free option with a creamy plant-based creamer or the richness of heavy cream, this matcha-infused creation offers a harmonious balance of flavors that will captivate your taste buds. Discover the perfect fusion of Japanese tradition and Italian flair in every sip, and let this matcha Italian cream soda transport you to a realm of exquisite refreshment.✨
#matcha #matchalatte #italiancreamsoda #drinkrecipe
(Recipe👇) Confit Potatoes! This low and slow cooking method perfectly tenderizes the potatoes in a way nothing else could. 🙌
Ingredients//
•1 1/2 lbs baby golden potatoes (or any waxy variety)
•2 heads of garlic, all cloves separated and peeled
•1/2 large yellow onion, sliced
•2ish cups olive oil (depends on the size of your dish and potatoes)
•1 tsp sea salt
•1/2 tsp fresh cracked pepper
•1-2 sprigs rosemary
•1-2 sprigs of thyme
Method//
Preheat the oven to 325°F. In a large 3 qt or so oven proof dish, place your potatoes, garlic and onions. Cover them completely with olive oil until everything is submerged. Sprinkle the salt and pepper over the top, then nestle in the rosemary and thyme. Bake uncovered in the oven for an hour, or until the potatoes are VERY easily pierced by a fork. Remove from the oven and using a slotted spoon, remove all the potatoes, onions and garlic to a large bowl. Drizzle them with some of the olive oil, and then get rid of the rosemary and thyme by picking out with tongs, and drain the oil into a large air tight container and store in the fridge. Use the oil for all kinds of things (I like to use it in my chicken skewer marinade- too flavorful!) It should last about 2 weeks in the fridge. Enjoy the potatoes with some fresh thyme, sea salt and pepper!
#confitpotatoes #potatorecipe #easyrecipeathome #recipevideo
Ingredients//
•1 1/2 lbs baby golden potatoes (or any waxy variety)
•2 heads of garlic, all cloves separated and peeled
•1/2 large yellow onion, sliced
•2ish cups olive oil (depends on the size of your dish and potatoes)
•1 tsp sea salt
•1/2 tsp fresh cracked pepper
•1-2 sprigs rosemary
•1-2 sprigs of thyme
Method//
Preheat the oven to 325°F. In a large 3 qt or so oven proof dish, place your potatoes, garlic and onions. Cover them completely with olive oil until everything is submerged. Sprinkle the salt and pepper over the top, then nestle in the rosemary and thyme. Bake uncovered in the oven for an hour, or until the potatoes are VERY easily pierced by a fork. Remove from the oven and using a slotted spoon, remove all the potatoes, onions and garlic to a large bowl. Drizzle them with some of the olive oil, and then get rid of the rosemary and thyme by picking out with tongs, and drain the oil into a large air tight container and store in the fridge. Use the oil for all kinds of things (I like to use it in my chicken skewer marinade- too flavorful!) It should last about 2 weeks in the fridge. Enjoy the potatoes with some fresh thyme, sea salt and pepper!
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