A tribute to emojis ENJOY.

yo people see,create,imagine and comment to this video of my idol Rosanna Pansino  ENJOY

Never forget to comment, with almost 200 page views let me present to you a heart warming recipe one tip that you should know, ENJOY  

ingredients 

  BREAD PUDDING:

5 cups (1/2-inch) cubed French bread (about 8 ounces)

1 cup evaporated fat-free milk 

3/4 cup 1% low-fat milk 

1/3 cup granulated sugar                                 

1 tablespoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon kosher salt 

2 large eggs 

2 tablespoons bourbon

SAUCE:

3/4 cup packed light brown sugar 

3 tablespoons bourbon

1 tablespoon unsalted butter 

6 tablespoons half-and-half, divided

1 teaspoon vanilla extract

1/8 teaspoon kosher salt 

Cooking spray 

Preparation

1. Preheat oven to 350°.

2. To prepare bread pudding, arrange bread in a single layer on a baking sheet. Bake at 350° for 8 minutes or until lightly toasted.

3. Combine evaporated milk and next 7 ingredients (through eggs) in a large bowl; stir with a whisk. Add bread cubes. Let stand 20 minutes, occasionally pressing on bread to soak up milk.

4. To prepare sauce, combine brown sugar, 3 tablespoons bourbon, and butter in a small saucepan over medium-high heat; bring to a boil. Simmer 2 minutes or until sugar dissolves, stirring frequently. Stir in 5 tablespoons half-and-half; simmer 10 minutes or until reduced to about 1 cup. Remove pan from heat. Stir in remaining 1 tablespoon half-and-half, 1 teaspoon vanilla, and 1/8 teaspoon salt. Keep warm.

5. Spoon half of bread mixture into a 9 x 5–inch loaf pan coated with cooking spray. Drizzle 3 tablespoons sauce over bread mixture. Spoon remaining half of bread mixture over sauce. Bake at 350° for 45 minutes or until a knife inserted in the center comes out clean. Serve warm sauce with bread pudding.

Hey guys I will not be posting much for a while but do share and comment love you guys ENJOY

Hey guys sup im really sick again so lets do a sick recipe again and nothing is better than the old or rather antique piece of childhood (hot chocolate)  ENJOY  

have a sick day :)

ingredients 

2/3 cup boiling water 

2 ounces good-quality dark or bittersweet (60 to 70 percent cocoa) chocolate, finely chopped

1 1/3 cups 1% low-fat milk

1 cup brewed espresso or strong coffee

1/4 cup unsweetened cocoa powder 

1/4 cup packed brown sugar 

1/ 2-inch piece orange rind strip

 

1/4 cup frozen fat-free whipped topping, thawed

Cocoa powder (optional)

Preparation

Combine 2/3 cup boiling water and chopped chocolate in a medium saucepan, stirring until chocolate melts. Add milk and next 4 ingredients (through rind); cook over medium-low heat, stirring with a whisk. Heat 5 minutes or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Discard rind. Pour 1 cup mixture into each of 4 mugs. Spoon 1 tablespoon whipped topping over each serving. Dust with cocoa powder, if desired.

Hey guys thanks a lot for 122 page views even though i didn't deserve it and for this i shall present to you a special recipe ENJOY  

ingredients 

3/4 cup chunky, natural-style peanut butter

3/4 cup honey

6 cups crispy brown rice cereal 

2/3 cup chopped dried cherries

Cooking spray 

 

Preparation

Combine peanut butter and honey in a large pot; cook over medium-low heat until peanut butter and honey are melted (about 2-3 minutes). Add crispy brown rice cereal and chopped dried cherries to the mixture; stir until sticky. Press into a 9- x 13-inch pan coated with cooking spray. Chill in refrigerator 40 minutes. Cut into 15 (2 1/2 - x 3-inch) squares; serve.

Hey guys sorry for not posting recipes for a long time I actually wasn't well so ENJOY this sick soup 

ingredients  

Cooking spray 

1 cup chopped onion 

2 garlic cloves, minced  

1 (16-ounce) package broccoli florets                                                                                                                                                                            

3 cups fat-free, less-sodium chicken broth

2 1/2 cups 2% reduced-fat milk 

1/3 cup all-purpose flour

1/4 teaspoon black pepper

8 ounces light processed cheese, cubed (such as Velveeta Light) 

Preparation

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

  

Hey guys lets try something gluten free which wont even seem or taste gluten free and live healthy ENJOY 

ingredients 

3.45 ounces brown rice flour (about 3/4 cup                      2.6 ounces potato starch (about 1/2 cup)

1.8 ounces oat flour (about 1/2 cup)

1/3 cup granulated sugar 

1/4 cup packed brown sugar

1 1/2 teaspoons baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt 

1/2 cup 1% low-fat milk 

1/4 cup butter, melted 

2 large eggs 

1 1/2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries)

Cooking spray

1 tablespoon turbinado sugar or granulated sugar 

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon brown rice flour, potato starch, and oat flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, oat flour, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, butter, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in berries.

3. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with turbinado sugar. Bake at 350° for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

Note:

 

If you're planning to freeze all or some of the muffins, leave off the turbinado sugar.

Hey guys cookies are great but the basic sugar cookies are enchanting so lets start baking ENJOY :) 

INGREDIENTS   

COOKIES: 

 

1/4 teaspoon baking powder

3/4 cup butter 

2/3 cup granulated sugar 

1 large egg 

1 1/2 teaspoons vanilla extract 
1/2 teaspoon salt 

9 ounces all-purpose flour (2 cups)

ICING:

1 1/2 cups powdered sugar

4 teaspoons egg white powder 

1/8 teaspoon salt 

2 tablespoons water

Additional ingredient:

Sparkling sugar (optional)

Preparation

1. Preheat oven to 350°.

2. To prepare cookies, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 teaspoon salt, and baking powder, stirring with a whisk. Place butter and granulated sugar in a large bowl, and beat with a mixer at high speed until light and fluffy. Add egg, and beat until well blended. Beat in vanilla extract. Reduce mixer speed to low. Add the flour mixture to butter mixture; beat just until combined.

3. Shape dough into a 4-inch round, and cover with plastic wrap. Chill for 1 hour. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut out 40 (2 x 3-inch) cookies, rerolling scraps as necessary. Place cookies 1 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 9 minutes or until lightly browned on bottoms. Cool on a wire rack.

4. To prepare icing, combine powdered sugar, egg white powder, and 1/8 teaspoon salt, stirring well. Gradually add 2 tablespoons water, stirring constantly with a whisk until smooth. Decorate cookies as desired. Sprinkle with sugar, if desired. Let the cookies stand on a cooling rack until icing is completely dry (about 1 hour).

VARIATION 1: Gingerbread Cookies

Prepare Iced Sugar Cookies, increasing flour to 11.25 ounces (about 2 1/2 cups). Stir 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice into flour mixture. Add 1/4 cup molasses to dough when vanilla is added. Halve icing recipe; decorate as desired. SERVES 40 (serving size: 1 cookie) CALORIES 91; FAT 3.7g (sat 2.2g); SODIUM 63mg

Finishing flourishes don't require special equipment. First, “flood” cookies by spreading thin frosting with a small offset spatula to coat, if desired. Pipe thicker frosting from a zip-top bag to outline. Use a toothpick to make small dots of icing that act as glue for decorative details like sugar pearls.

VARIATION 2: Pecan Cookies

Prepare Iced Sugar Cookies, decreasing the butter to 10 tablespoons. Stir 3/4 cup chopped, toasted pecans into dough. Omit icing. Dust cooled cookies with 1/3 cup powdered sugar. SERVES 40 (serving size: 1 cookie) CALORIES 82; FAT 4.5g (sat 2g); SODIUM 54mg

Dust cookies with a bit of powdered sugar for a finishing touch that's not too sweet. Place sugar in a fine sieve, and shake it over cooled cookies.

Hey guys are you ENJOYING eid well if not try this recipe to make yourself and others happy this is an easy thing to to make but takes a lot of time to set so well i guess my work here is done so ENJOY 

Ingredients

• 1 cup whole milk
• 3 cups whipping cream
• 1/3 cup honey
• 1 tablespoon sugar 
• 1 tablespoon unflavored powdered gelatin
• Pinch salt
• 2 cups assorted fresh berries

Directions

Place the

Spoon the berries atop the pannacotta and serve.

 milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours. 

Spoon the berries atop the pannacotta and serve.

Hey guys i was in a mood of a lovely slice of a classic marble cake but instead i found a nerdy side to marble cake so let us play checkers i loved it because everyone has a nerdy side to themselves and i wanted you guys to ENJOY it so i guess all left to say is ENJOY :)

Ingredients

• 2 2/3 cups (590g) caster sugar
• 3 cups (450g) self-raising flour, sifted
• 1 cup (150) plain flour, sifted
• 300g butter, melted
• 1 ¾ cups (440mL) milk
• 6 eggs, beaten lightly
• 2 tsp vanilla bean paste
• ½ cup (50g) NESTLE Baking Cocoa, sifted
• 2 2/3 cups (590g) caster sugar
• Chocolate Ganache:
• 4 cups (600g) NESTLE Dark Melts
• 1 cup (250mL) thickened cream 

preparation 

• Preheat oven to 160°C/ 140°C fan forced. Grease and line four 18cm round cake pans with baking paper.
• Combine flours, sugar, butter, milk and eggs in a large mixing bowl. Using an electric beater; beat on low speed for 2 minutes or until just combined. Increase speed to high and beat for 3 minutes or until the mixture is thick and pale.
• Evenly divide cake mixture into two bowls; add vanilla bean paste to one bowl and mix well. Add NESTLE Baking Cocoa to remaining bowl, mix well. Divide vanilla mixture among two prepared pans, and divide chocolate mixture among remaining two prepared pans; bake 45 minutes or until a skewer inserted into the center comes out clean. Cool on a wire rack. Using a serrated knife, level cake tops.
• Meanwhile, to make Chocolate Ganache, combine NESTLE Dark Melts and cream in heatproof bowl; microwave, uncovered, on MEDIUM (50%) for 1 minute; stir; repeat in 30 second intervals until melted. Set aside until cool and thick, stirring occasionally.
• To assemble, print and cut out the template 
  
• Coat the cut inner sides of a chocolate outer ring with a thin layer chocolate ganache and place a vanilla middle ring inside. Coat the cut inner sides of the vanilla ring with ganache and fill circle with a chocolate center. Repeat this sequence again.
• Coat the cut inner sides of a vanilla outer ring with chocolate ganache and place a chocolate middle ring inside. Coat the cut inner sides of the chocolate ring with ganache and fill circle with a vanilla center. Repeat this sequence again. You should now have four cakes each alternating in chocolate and vanilla rings.
• Sandwich the cake layers together with a little chocolate ganache, alternating layers. Spread remaining chocolate ganache over top and sides of cake.

  

Hey guys today I will not be posting any unhealthy recipes but some healthy stuff, something   that is easy and fun to workout with your kids on weekends or on the holidays ENJOY :) 

LOVELY FOR MORNINGS <3

ingredients 

 1 cup fresh baby spinach leaves  1/3 cup Fage 0% Greek yogurt: 162  

1 1/2 cups chopped fresh honeydew 

  1/3 cup Fage 0% Greek yogurt: 162   

preparation 

just blend them and ENJOY

ENJOY this eid with this amazing Indian dish ENJOY and serve this sweet delight with friends and family that are even sweeter and you know what to do ENJOY  :* !

ingredients  

1 1/2 cups sugar 

 

1/8 teaspoon salt 

1 (15-ounce) carton part-skim ricotta cheese

Cooking spray 

2/3 cup whole milk 

1/8 teaspoon ground cardamom or ground cinnamon

1/4 cup chopped pistachios

 

1 teaspoon vanilla extract

Preparation

1. Preheat oven to 350°.

2. Combine first 4 ingredients in a medium bowl. Spread evenly into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 30 minutes or until edges are lightly browned and center is almost set. Cool on a wire rack.

3. Cut pudding into 12 equal portions. Pour milk over pudding. Cover and refrigerate 8 hours or overnight. Sprinkle cardamom over pudding. Spoon 1 serving pudding and about 2 teaspoons milk into each of 12 small bowls, and top each serving with 1 teaspoon pistachios.